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Smoked-Trout Pate with Pita Crisps

  • yield: Makes about 3 cups

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Ingredients

  • 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

Directions

  1. Step 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.

Source
Martha Stewart Living, July 2007

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Reviews (3)

  • 29 Dec, 2011

    I followed this recipe to the letter, and it was so tasty! The Cognac is a stroke of genius.

  • 23 Mar, 2011

    I usually halve this crowd-pleasing recipe, that I've made again and again. I find that the Cognac is optional; it tastes great with or without it.

  • 25 Dec, 2008

    This was delicious - and the leftovers were wonderful on a toasted bagel!