Saturday, December 18, 2010

Smoked Trout Pate

Santa's not the only one who's making a list and checking it twice.  I, in fact, am making more than one list and checking it thrice (or more).  While I enjoy preparing elaborate menus for family and friends, I always have a few easy food tricks up my sleeve.  I assure you that this simple smoked trout spread will be a hit with your guests.  When they ask for the recipe, you might want to elaborate on the intricacies of it's preparation--the catching and smoking of the trout for instance.  Also a quick lesson in making homemade mayonnaise should follow.  Don't fail to mention the arduous gathering of the caper berries.

Just between you and me, here's the easy recipe:


SMOKED TROUT PATE from the Junior League of Richmond, VA Cookbook

2 smoked trout (about one pound), skinned and boned (available in most supermarkets already boned)
     or substitute smoked salmon
1/4 cup mayonnaise (I use Hellmann's) 
2 green onions, finely minced
1 tbsp drained bottled capers
1 tbsp Dijon mustard
2 tsp sweet paprika
Pepper to taste

NOTE:  This is easily halved

1.  Blend trout, mayonnaise, green onions, capers, mustard, paprika and pepper in a food processor until mixture is smooth.
2.  Transfer mixture to a crock or individual ramekins and chill, covered for 24 hours.
3.  Serve with toast points or crackers.

Yields about 2 cups.

ENJOY!

27 comments:

  1. This is AWESOME! Why more manageable than liver pate. Especially for my stomach.

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  2. Bonnie,
    This looks wonderful. I use Duke's mayonnaise when we are in Florida and Hellman's up north.

    I have not done much with the rebel because the flash seems to always pop on. Most photographers do not use a flash. I will really study the camera and settings after the holidays.

    Carol

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  3. I love smoked amber jack, but never had smoked trout.

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  4. Oooooh, this looks so tasty! I LOVE smoked fish... and anything with capers! I'm thinkin' I wish I were on one of those guest lists for any one of the menus you are planning!

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  5. Bonnie, this will be a perfect appetizer for my Christmas Eve menu. Love the ingredients that were used for this appetite opener ;o)

    Ciao for now,
    Claudia

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  6. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete
  7. This is so handy especially now that Christmas is coming and people will come to visit! Very easy and tasty.

    ReplyDelete
  8. Oh, I wish I could be in your taste kitchen. All your recipes sound so delicious and interesting.

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  9. Wonderful! I bet you could also use salmon....equally as delicious and labor intensive!

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  10. Too funny---should we say how far up stream we had to go to get the trout?

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  11. This sounds quite good-I will have to try it-thank you.

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  12. That is very easy, and what a pretty plate of food! The plate is darling, but your food is prettier!! I have made my own mayonnaise. Not bragging, because I know you have, too!! Honestly, I wish we lived closer. I would pay you handsomely just for your leftovers and I would never have to cook again!

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  13. This seems so easy to throw together and yet still very sophisticated. I would love to serve this at a party (or make it just for myself to enjoy!) Thank you for sharing with me today. Have a splendid Saturday and Sunday!

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  14. I can't believe something so gourmet sounding could be this easy. Right up my alley. I'm really liking that snowman plate too. Thanks for sharing!
    Tammy

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  15. You bet, tell them how long you had to sit by the riverside waiting on those little critters to take the bait and how cold it was. Not to mention the poison ivy you got digging in the woods for those berries. Just that in itself should get you rave reviews.

    Looks awesome and way too easy.

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  16. Smoked fish, mayo and a blender... how could yo go wrong? Looks great, I will be giving this a try soon!

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  17. I saw you over at the Words Crafter saying you were looking for blogs to visit as it was too cold! Well you will hear warm tales from where I live!

    I LOVE the smoked trout pate recipe! Brilliant! I might try it for our Christmas table seeing it's so easy, er, difficult to make! Yumeeee...

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  18. I HAVE to try this....lokks delicious!!! HAppy Sunday, hugs Flavia

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  19. It is posts just like this one that always prove that simple can be best too. Love it.

    Happy Holidays to you.

    velva

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  20. I am loving this recipe! It will be perfect for New Years's Day. Have a great weekend. Blessings...Mary

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  21. Your recipes look so good, every time!

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  22. Ok, you make the pate and I'll bring the wine! Hi Bonnie! Yes, I'm back come visit with me. I am going to have so much fun catching up with your posts.

    Stay warm, Bonnie

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  23. On a whim, I bought some smoked trout from the store one day. And then had no idea what to do with. Now I know.

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  24. This will make a good appetizer too! Definitely will be delicious on some crusty bread.

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  25. Love smoked trout spreads! We do smoke our own trout throughout the summer. I skin and filet it then package it up in vaccum bags for the freezer so we can enjoy it all year round. Merry Christmas!

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  26. I am keepiing this recipe; perfect for the holidays, now if I can only find smoked trout...mabe I can make it work with smoked salmon.

    ReplyDelete
  27. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete

I always enjoy hearing from you, my blogging friends.