Food & Cooking Recipes Appetizers Smoked-Trout Pate with Pita Crisps 3.8 (6) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Yield: 3 cups This elegant spread makes a a perfect late-afternoon precursor to dinner when served with homemade pita crisps. Ingredients 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 Directions 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. Rate it Print