Smoked trout & horseradish pâté

Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill – great for a last minute party dish

  • Prep:5 mins
    No cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 477
  • fat 21g
  • saturates 11g
  • carbs 54g
  • sugars 0g
  • fibre 6g
  • protein 18g
  • salt 2.7g


  • 140g cream cheese
  • 1 tsp creamed horseradish
  • zest and juice ½ lemon
  • 1 tbsp finely chopped dill , plus extra fronds to serve
  • 2 smoked trout fillets
  • 500g rye bread , sliced, to serve
  • 1 Baby Gem lettuce , leaves separated, to serve


  1. Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.

  2. 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.

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