Hot smoked trout pâté
Serves: 6
Prep time: 15 minsTotal time: 
Photographed by Martin Poole
Hot smoked trout pâté
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
123Kcal
Fat
5gr
Saturates
1gr
Carbs
2gr
Sugars
1gr
Protein
17gr
Salt
2.4gr
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Pippa Kendrick
Pippa is author of The Intolerant Gourmet and Free-From Food for Family and Friends. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.
Ingredients
- 3½ tbsp capers, drained and rinsed
- 1 x 25g pack dill
- 2-3 tsp Colman’s English mustard powder, to taste
- 450g hot smoked trout, skin removed
- 3½ tbsp oat cream
- 1½ tbsp lemon juice, plus wedges, to serve
- 1½ tsp agave syrup
Step by step
Get ahead
Make the day before; chill
- Finely chop the capers and dill and make up the mustard powder with 2-3 teaspoons water, stirring until smooth. Place half the smoked trout in a food processor or blender with the chopped capers, mustard, oat cream, lemon juice and agave syrup and blend until smooth.
- Break up the remaining trout into small flakes and stir into the blended pâté with the chopped dill and a grinding of fresh black pepper. Season to taste; add more lemon juice if it needs it. Cover and chill in the fridge for an hour before serving.
