Smoked Trout Pâté With Creme Fraiche and Dill Cucumber Strips 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

No Cook Aug 7, 2013

Serve this rich spread on crusty baguette rounds, rosemary crackers or anything else that offers a little crunch.

Make Ahead: The pâté can be made and refrigerated a day in advance; freshen it with a splash of lemon juice before serving. Make the cucumber strips just before serving so they maintain their crispness.


Servings: 8

Yield: Makes a scant 2 cups of pâté

Ingredients
  • For the pâté
  • 8 ounces smoked trout, skin, bones and blood lines discarded
  • 1/2 cup crème fraîche (may substitute low-fat sour cream)
  • 1/2 cup low-fat cream cheese (4 ounces; do not use nonfat)
  • 1 tablespoon fresh lemon juice, or more as needed
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon Tabasco sauce
  • Kosher salt
  • 1 teaspoon freshly ground black pepper, or more as needed
  • 1/2 cup minced fresh chives (optional)
  • For the cucumber
  • 1 English (seedless) cucumber (about 1 pound)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1/4 teaspoon kosher salt
  • Crusty baguette, cut crosswise into thin slices, or crackers, for serving

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Directions

For the pâté: Flake the trout into a food processor; pulse to chop. Add the creme fraiche, cream cheese, lemon juice, mustard, Tabasco and black pepper. Pulse until smooth.

Transfer to a container. Fold in the chives, if using, and season with salt to taste, then taste and add pepper and/or lemon juice as needed. Seal and refrigerate until ready to serve.

For the cucumber: Trim, then peel the cucumber, preferably using a Y-shaped peeler. Applying greater pressure, use the peeler to shave wide strips into a mixing bowl until you reach the cucumber's seed core, which can be reserved for a separate use. Add the vinegar, the tablespoon of dill and the salt, tossing gently to incorporate.

To serve, spread a generous schmear of pâté on the bread or crackers. Top with a few ribbons of the cucumber and dill.

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Recipe Source

From food writer and cookbook author Tony Rosenfeld.

Tested by Andrew Sikkenga.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.