Author Notes: I read in Food and Wine that chef April Bloomfield made a trout pate at the John Dory in NY. The article gave no recipe, just said that the pate is made with creme fraiche and cottage cheese. That sounded up my alley, with cottage cheese instead of mayo and...I'm a sucker for creme fraiche. After several attempts, I came up with a version that seems very popular at all our large parties. - healthierkitchen - healthierkitchen
Food52 Review: I love it when I go to a party and I can eat unceremoniously with one hand while holding a cocktail in the other. This smoked trout pate is the perfect treat for that. It's quick and easy to make, and with only five ingredients, it's ready in 15 minutes. Shredding the trout with my hands was a breeze and made it easy to pick out any missed bones. The cottage cheese acts as a binder and gives it body, while softening the smokiness of the trout. The creme fraiche adds a bit of richness and tang, while the horseradish is subtle and compliments the flavors well. I served this to friends on a toasted baguette with a glass of Viognier. We all loved it. Overall, a very unfussy and delicious appetizer. I will definitely make it again.
Serves a potluck or open house as an hors d'oeuvre
- 1/2 pound smoked trout fillet
- 2/3 cups 2% cottage cheese
- 2 heaping tablespoons creme fraiche
- 1/4 cup chopped fresh chives
- 1/2 teaspoon prepared white horseradish, drained
- salt and pepper to taste
- Remove the skin from the fish and discard. Crumble or flake the fish into a bowl using two forks (one in each hand moving away from each other in the bowl) or your hands if you prefer. If the top of your fillet has a hard crust from the smoking process, you can pick out the larger, hard bits if you prefer. I like to leave in most, as they have the smoky flavor, but I try to make sure to break them down.
- Add cottage cheese and creme fraiche and mix well with a spoon. If the mixture seems dry, add another dollop of cottage cheese. I like a smooth consistency so using the back of the spoon, I "smooth out" some of the cottage cheese curds against the side of the bowl.
- Sprinkle a pinch of salt (if your fish isn't particularly salty), a couple of grinds of pepper and the horseradish and mix well.
- Add chives, reserving a pinch for a garnish. Mix gently.
- Put into serving bowl and sprinkle the remaining chives on top. If not serving right away, refrigerate, but take it out about 1/2 hour before serving so it can come to room temperature which will make spreading easier. Serve with thin slices of baguette or crispy toast crackers.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Hors d'Oeuvre Test This Recipe
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Open House Dish