New This Month

Smoked-Trout Pate with Pita Crisps


This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, July 2007


  • 1 pound smoked trout fillet, skinned and deboned
  • 1/4 pound cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons Cognac
  • 2 tablespoons finely chopped red onion, plus more for garnish
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 2 teaspoons fresh lemon juice
  • Hot sauce, such as Tabasco
  • Coarse salt and freshly ground pepper, to taste
  • Pita Crisps, for serving


  1. Puree trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor. Add lemon juice, a few drops of hot sauce, salt, and pepper, and pulse. Transfer to a bowl. Cover, and refrigerate for at least 1 hour (or overnight). Garnish with more onion and dill, and serve with pita crisps.

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