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.
Yield: Makes a scant 2 cups of pâté
- 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
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.
From food writer and cookbook author Tony Rosenfeld.
Tested by Andrew Sikkenga.
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