Neven's Smoked Trout Paté

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Neven's Smoked Trout Paté


Smoked Trout Paté


  • 150g Goatsbridge hot smoked trout, chopped
  • 75g Goatsbridge cold smoked trout, chopped
  • 200g (7oz) soft cream cheese
  • Small bunch of fresh chives or dill, very finely chopped
  • Zest of 1 lemon
  • Grilled sourdough bread, to serve

To Cook

In a blender add 100g of the hot smoked trout, 50g the cold smoked trout along with cream cheese. Blend until smooth with a little texture. Transfer to a bowl and add in the remaining chopped trout. Add in the chopped herbs, lemon zest and stir through. Transfer to a jar and keep in the fridge until requred.