Smoked-Trout Pate with Pita Crisps

Smoked-Trout Pate with Pita Crisps
Photo: James Merrell
3 cups

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


  • 1 pound smoked trout fillet, skinned and deboned

  • ¼ pound cream cheese, room temperature

  • 3 tablespoons unsalted butter, room temperature

  • 2 tablespoons Cognac

  • 2 tablespoons finely chopped red onion, plus more for garnish

  • ½ 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.

Related Articles