This Smoked Trout Paté with Rye Crackers is a rich, creamy, and smoky appetizer, perfect for entertaining or as an elegant snack. The flaky smoked trout is blended with cream cheese, fresh dill, lemon juice, and a touch of horseradish for a balanced, flavorful spread. Served with crispy rye crackers, this dish pairs wonderfully with white wine or a crisp craft beer.
For the Smoked Trout Paté
8 oz smoked trout, flaked
½ cup cream cheese, softened
¼ cup sour cream (or Greek yogurt)
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp horseradish (optional for extra zing)
1 tsp Dijon mustard
1 tbsp fresh dill, chopped
½ tsp salt
¼ tsp black pepper
For the Rye Crackers
10 rye crackers (store-bought or homemade)
1 tbsp olive oil (for brushing, if baking homemade crackers)
For Garnish
Extra fresh dill
Lemon zest
Cracked black pepper
Prepare the Smoked Trout Paté
1
- In a mixing bowl, combine cream cheese, sour cream, lemon juice, zest, horseradish, and Dijon mustard.
- Flake the smoked trout into the mixture, ensuring no bones remain.
- Stir in the chopped dill, salt, and black pepper.
- Mix well until smooth and creamy (for a finer texture, blend in a food processor).
- Refrigerate for at least 20 minutes to let the flavors meld.
Prepare the Rye Crackers (if homemade)
2
- Preheat the oven to 350°F (175°C).
- Brush store-bought rye crackers with a little olive oil and toast for 5 minutes to enhance crunch.
- If making from scratch, bake rye flour dough in thin slices until crisp (about 12-15 minutes).
Assemble and Serve
3
- Spoon the chilled trout paté into a serving bowl.
- Garnish with extra dill, lemon zest, and cracked black pepper.
- Arrange rye crackers around the dish for easy dipping.
- Serve with lemon wedges for an extra citrusy kick.
Pro Tips
4
- For a smokier flavor, add a dash of smoked paprika or a few drops of liquid smoke.
- For extra texture, mix in finely chopped capers or cornichons.
- Pairs beautifully with dry white wine like Sauvignon Blanc or a crisp pale ale.
CategoryAppetizers, Bites/Snacks, Fish
Ingredients
For the Smoked Trout Paté
8 oz smoked trout, flaked
½ cup cream cheese, softened
¼ cup sour cream (or Greek yogurt)
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp horseradish (optional for extra zing)
1 tsp Dijon mustard
1 tbsp fresh dill, chopped
½ tsp salt
¼ tsp black pepper
For the Rye Crackers
10 rye crackers (store-bought or homemade)
1 tbsp olive oil (for brushing, if baking homemade crackers)
For Garnish
Extra fresh dill
Lemon zest
Cracked black pepper
Directions
Prepare the Smoked Trout Paté
1
- In a mixing bowl, combine cream cheese, sour cream, lemon juice, zest, horseradish, and Dijon mustard.
- Flake the smoked trout into the mixture, ensuring no bones remain.
- Stir in the chopped dill, salt, and black pepper.
- Mix well until smooth and creamy (for a finer texture, blend in a food processor).
- Refrigerate for at least 20 minutes to let the flavors meld.
Prepare the Rye Crackers (if homemade)
2
- Preheat the oven to 350°F (175°C).
- Brush store-bought rye crackers with a little olive oil and toast for 5 minutes to enhance crunch.
- If making from scratch, bake rye flour dough in thin slices until crisp (about 12-15 minutes).
Assemble and Serve
3
- Spoon the chilled trout paté into a serving bowl.
- Garnish with extra dill, lemon zest, and cracked black pepper.
- Arrange rye crackers around the dish for easy dipping.
- Serve with lemon wedges for an extra citrusy kick.
Pro Tips
4
- For a smokier flavor, add a dash of smoked paprika or a few drops of liquid smoke.
- For extra texture, mix in finely chopped capers or cornichons.
- Pairs beautifully with dry white wine like Sauvignon Blanc or a crisp pale ale.
Notes
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