Food & Cooking Recipes Appetizers Smoked-Trout Pate Be the first to rate & review! 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 February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This lovely recipe for smoked-trout pate is courtesy of April Bloomfield. Ingredients 5 ounces smoked trout, skin and bones removed 2 spring onions, thinly sliced 4 ounces cottage cheese 3 tablespoons creme fraiche 2 tablespoons olive oil Coarse salt Grilled Bread, for serving Directions Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread. Rate it Print