Total Time
Prep 15 mins
Cook 0 mins

This is one of Russell's favourite dips he makes when we are having a get together with friends. It's really simple to make.

Ingredients Nutrition


  1. Reserve about 1/4 of the fish meat and flake it roughly.
  2. Place the remaining ingredients except the herbs in a food processor and work until smooth.
  3. Check for seasonings and maybe add a little more lemon juice.
  4. Add the herbs and pulse briefly.
  5. Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
  6. Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.
Most Helpful

This is a wonderful recipe! Living near Lake Superior, smoked trout and whitefish are very common in the supermakets. The horseradish added a bit of a bite, but was not overpowering! Very creamy texture! I served this with chopped veggies and sliced French bread! Thanks Jan...Russell did good!

yooper August 02, 2002

Not having smoked trout on hand, and feeling too lazy to shop, I made this with smoked salmon and it was one of the best s.s. pates I've made. I DO like your recipes, Jan.

elsie(across the pond) morgan September 20, 2002

absolutely wonderful!! creamy and smooth, with a wonderful "twang" all the better having the chef prepare it :)

mummamills November 13, 2007