Smoked Trout Horseradish Pâté Food

SMOKED TROUT & HORSERADISH PâTé

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

SMOKED-TROUT HORSERADISH DIP

Steps:

• Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.

SMOKED TROUT PATE

Steps:

• Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

SMOKED TROUT PATE

Steps:

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

SMOKED TROUT CAKES WITH HORSERADISH CREAM

Steps:

• Combine trout, green onion, capers, lemon peel and pepper in medium bowl. Season with salt. Stir in egg, cream and 1/2 cup breadcrumbs to blend. Form mixture by 1/4 cupfuls into eight 1/2-inch-thick fish cakes.
• Place remaining 1/2 cup breadcrumbs in shallow dish. Roll fish cakes in breadcrumbs, coating completely. Heat 2 tablespoons oil in large skillet over medium heat. Working in batches and adding more oil as necessary, cook fish cakes until golden brown, about 3 minutes per side. Serve with Horseradish Cream.