Trout Chilli Pate

Trout Chilli Pate is creamy, fresh, and full of gentle heat from finely diced chillies. The soft trout blends perfectly with herbs and lemon for a light but satisfying dish. It makes an excellent summer starter, picnic dish, or relaxed sharing platter for family and friends.

Prep Time 20

Cook Time 15

Chilling 1

Total Time 1 35

Servings Starter Portions

Ingredients

2 large trout fillets skin removed
1 tbsp olive oil
180 g cream cheese
3 tbsp crème fraîche
1 tbsp mayonnaise
1 small red chilli finely diced
1 small green chilli finely diced
1 tbsp fresh chives finely chopped
1 tbsp fresh parsley finely chopped
1 tsp fresh dill finely chopped
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic small crushed
1 tsp Dijon mustard
salt to taste
black pepper to taste

Instructions

Heat the olive oil in a frying pan over a medium heat.
1 tbsp olive oil
Add the trout fillets and cook for about 4–5 minutes on each side until fully cooked and flaky.
2 large trout fillets
Remove the trout from the pan and allow it to cool slightly.
Flake the trout carefully into small pieces with a fork. Check thoroughly for any small bones.
Place the cream cheese, crème fraîche and mayonnaise into a large mixing bowl. Stir together until smooth and creamy.
180 g cream cheese, 3 tbsp crème fraîche, 1 tbsp mayonnaise
Add the lemon juice, lemon zest, Dijon mustard and crushed garlic. Mix well.
1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 clove garlic
Stir in the finely diced red chilli and green chilli.
1 small red chilli, 1 small green chilli
Add the chopped chives, parsley and dill.
1 tbsp fresh chives, 1 tbsp fresh parsley, 1 tsp fresh dill
Fold the flaked trout gently into the mixture. Keep some small chunks of trout for texture.
Season with salt and black pepper to taste.
salt, black pepper
Spoon the pate into ramekins or a serving bowl. Smooth the top lightly with the back of a spoon.
Cover and chill in the fridge for at least 1 hour before serving.
Serve cold with toasted bread, crackers, cucumber sticks, or salad leaves.

Equipment

Notes

Serving:

This pate works beautifully with toasted sourdough, rye bread, or crisp crackers. It also pairs well with cucumber ribbons, pickled vegetables, and simple green salads. For a summer table, serve it alongside chilled white wine or sparkling lemon water.

Nutrition