Smoked Trout Pâté

Smoked Trout Pâté Recipe

This pâté is delicious on crackers or thinly sliced grilled toasts. If you prefer a smoked trout salad, keep the fish pieces larger and, rather than mixing the fish to break it up, gently fold it into just enough sauce to coat it.

1/2 cup crème fraîche or sour cream
1 tablespoon drained and rinsed capers
1 tablespoon finely chopped chives
1 tablespoon finely chopped tarragon
1/8 teaspoon smoked paprika
Pinch cayenne pepper
Juice of 1 medium lime
Freshly ground black pepper
10 ounces smoked trout meat
Crackers or thinly sliced toasts, for serving

In a medium, nonreactive bowl, combine the crème fraîche or sour cream, capers, chives, tarragon, paprika, cayenne, and lime juice. Season with salt and pepper.
Using your hands, break the trout into bite-sized pieces, discarding any bones and skin. Add the fish to the crème fraîche mixture. Stir rapidly with a spoon, using the spoon to break up the fish, until the mixture is a spreadable consistency. Season with salt and pepper as desired. Serve on crackers or thinly sliced toasts. Makes 2 cups. –Jill Santopietro for