Smoked Trout Pâté

Sara Remington

The French seem able to turn just about anything into a delectable spread, and this is the easiest one I know. Smoked salmon could be used instead of the trout, as could minced cooked shrimp or other shellfish. Serve this spread with toasts or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.

La Vie Rustic Book CoverLa Vie Rustic
by Georgeanne Brennan


  • 1/4 lb (125 g) smoked trout fillet
  • 6 Tbsp (3 fl oz/90 ml) crème fraîche [Ed. Note: Make your own using this Splendid Table recipe.]
  • 1 Tbsp minced fresh tarragon, plus tarragon sprigs or minced leaves for garnish
  • 1/2 tsp grated lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 tsp freshly ground pepper


Break the trout into pieces and put in a bowl. Add the crème fraȋche, the 1 tablespoon tarragon, the lemon zest, lemon juice, and pepper and mash together with a fork until a thick paste forms.

Pack the pâté into a crock or bowl and garnish with tarragon sprigs or a sprinkling of minced leaves. Serve at once or cover and refrigerate for up to 4 days.

* * *

From La Vie Rustic by Georgeanne Brennan. Copyright 2017 Weldon Owen. Photographs by Sara Remington.

Cook time: 
Makes about 1 cup (6 1/2 oz / 200 g)
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