Smoked Trout Pate

This smoked trout pate is great with bread as a starter, or on toast as a canapé with drinks. It keeps quite well for a week or so in the fridge: just spoon it into a jar, pressing down carefully to ensure there are no pockets of air, then seal the top with a layer of clarified butter. Our favourite way with this pate is to enjoy over grilled slices of sourdough baguette. We love Baker D.Chirico, so if someone is coming our way – we charge them with the task to bring us some!


PREP: 30min
COOK: 30min


For the smoked trout:
1 bunch parsley
1 bunch dill, well washed
1 clove garlic
1 brown onion skins & all
10 litres warm water
1 cup sea salt (non-iodized)
1 cup brown sugar
½ cup honey
1 cup soy sauce
Malley or Applewood chips

For the pate:
500g smoked trout, filleted & shredded
1 bunch dill, finely chopped
Zest of 1½ lemon
250g unsalted butter (softened)
200g creme fraiche/sour cream
2 lemon juice
2 tbls horseradish cream (white)
1 pinch cayenne pepper
1 pinch nutmeg
125g clarified/melted butter


In a food processor, chop the parsley, dill, garlic and onion until roughly minced. Tip into a 15ltr Tupperware and combine with the warm water, salt, sugar, honey and soy sauce. Stir until completely dissolved and well combined. Transfer to the fridge until cool.

Place the trout in the brine solution. Put the lid on the Tupperware and refrigerate overnight (8 to 12hr). Remove the fish from the brine solution and rinse thoroughly. Towel dry fish and place on racks that will later be put in the smoker. Let the fish set on the racks at room temperature or in the refrigerator for roughly 1hr. The fish will become tacky and a sticky glaze will start to develop.

Place the fish into the smoker. Smoke the fish with a mixture of Malley or Applewood chips. I use a small Maiko Japanese fish smoker and I typically cook the fish for 20 mins or until the flame runs out. Cooking time may vary depending on the thickness of fish and the desired amount of dryness.

Remove fillets/flesh from both trout ensuring all bones removed. You will need 500g filleted smoked trout for this recipe. Divive the smoked trout in two. Flake half of the trout and combine with half the dill and lemon zest. Place the remaining trout in Kitchen Aid, fitted with a rotary blade. Add softened butter,
crème fraiche, lemon juice, horseradish cream & spices; blend until smooth.

Combine the flaked trout with the puree, gently mixing until well combined. Transfer into a flat plate/platter with rim. Melt the clarified butter, adding the remaining dill and create a raft/layer over pate to finish. Place in refrigerator to set.

Serve with toasted/grilled slices of baguette.