Smoked Trout & Dill Pate


This is the easiest thing to make, and it’s great for a light lunch snack or party dip. I love smoked fish so when I saw a little packet at the supermarket with an “oops! I’m reduced” sticker smacked over it. I snatched it from the shelf as quick as you like. Give this a try – you’ll be amazed how tasty it is.


120g cooked smoked trout
1 tablespoon fresh dill (roughly chopped)
2 tablespoons sour cream (or creme fraiche)
2 tablespoons lemon juice
salt and pepper

Pick out any small bones from the trout and flake it into a food processor. Add the dill and sour cream and blend into a smooth paste. Stir in the lemon juice, salt and pepper. Cover and keep in the fridge until needed.

I served it with toasted breads alongside marinated olives.


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