Hot-Smoked Trout Pâté
🍳 smoker
⏱ 240 min
🍽 serves 10
📋 15 ingredients
Nutrition per serving
604
calories
39.0g
protein
57.0g
carbs
24.9g
fat
Ingredients per serving
- 2.0 each rye crisp
- 0.2 lb rainbow trout filets
- 0.2 oz capers
- 0.2 tbsp dill oil
- 0.1 cup crème fraîche
- 0.1 tbsp lemon zest
- 0.1 oz horseradish
- 0.1 cup pickled mustard seed
- 0.1 cup salmon roe
- 0.1 tsp Maldon salt
- 0.1 tbsp lemon zest (for garnish)
- 0.1 tsp cracked pepper
- 0.05 cup mascarpone
- 0.05 oz Fresh Dill
- 0.05 oz micro dill
Method
1. Place the rainbow trout filets in a shallow dish and cold-cure them for 24 hours.
2. Preheat your smoker to 200°F using a combination of apple and cherry wood chips.
3. Hot-smoke the cured trout for 4 hours at 200°F until fully cooked and flaky.
4. Remove the smoked trout from the smoker, allow it to cool, then flake the meat into a large mixing bowl.
5. In another bowl, combine crème fraîche, mascarpone, lemon zest, chopped fresh dill, capers, grated horseradish, and mix well.
6. Gently fold the smoked trout into the dairy mixture until well combined.
7. Chill the pâté in the refrigerator for at least 2 hours to allow flavors to meld.
8. While the pâté is chilling, prepare the rye crisps by baking them according to your recipe and set aside.
9. To serve, spoon the chilled pâté onto a serving platter or individual plates.
10. Garnish with pickled mustard seed, dill oil, micro dill, salmon roe (1 tsp per plate), Maldon salt, lemon zest, and cracked pepper.
11. Serve immediately with rye crisps on the side.
