Smoked trout and horseradish pate recipe

(37 ratings)

Smoked trout and horseradish pate
(Image credit: Getty)
  • healthy
Cooking Time20 mins -25
Cost RangeNot
Nutrition Per PortionRDA
Calories377 Kcal19%
Fat25 g36%
Saturated Fat8g g40%

A deliciously light, fishy pate with a spicy flavour. If you don't fancy the croustades, try it with fresh soda bread for a perfect summer lunch.


For the pate:

  • 2 x 125g packets smoked trout fillets (hot smoked)
  • 100g (3½oz) full-fat cream cheese
  • 4 level tbsp mayonnaise
  • 1tbsp lemon juice
  • 1tbsp horseradish sauce
  • Salt and freshly ground black pepper

For the croustades:

  • 1 ciabattastyle baguette
  • 23tbsp olive oil
  • Lemon slices, to garnish
  • Cherry tomatoes and sliced cucumber, to serve
  • Baking sheet




  1. To make the pâté: Break the trout into small pieces. Place in a food processor, with rest of ingredients and whizz until smooth. Spoon mixture into a small bowl, and keep it chilled until serving.
  2. To make the croustades: Set oven to gas mark 6 or 200°C.
  3. Cut the baguette into 1cm (½in) thick slices and brush a little olive oil on each side and then arrange them in a single layer on a baking sheet.
  4. Place the baking sheet in the centre of the oven and bake for 8-10 mins, until they are light golden. Remove from the oven and turn the slices over and return them to the oven for a further 3-5 mins until the other side is also light golden.
  5. Remove baking sheet from oven and slide the croustades on to a wire rack to cool. Once cold, croustades can be kept in an airtight container for up to 3 days.
  6. Garnish the pâté with lemon slices, and grind over some black pepper before serving. Serve the pâté spread on the croustades, accompanied with cherry tomatoes and sliced cucumber (not suitable for freezing).
Top Tip for making Smoked trout and horseradish pate

'Hot' smoked trout is usually served with the skin removed, and the head and tail either on or off as preferred. Vacum-packed fillets are also available from most supermarkets.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies