Smoked Trout and Shrimp Pate´

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Although I’m a huge fan of smoked salmon, I probably would have balked at the idea of smoked trout, until I actually had it. And it’s spectacular.

Our younger daughter went to summer camp outside of Estes Park, Colorado two years in a row, and one time when we dropped her off, we stayed in cabins on a large, beautiful property. There were hiking trails and a large fish pond. They sold their own trout they smoked themselves on property.

The smoked trout was so good that we brought a bunch home in the ice chest. I just ate the smoked trout like one would enjoy kipper snacks – on crackers.

When I discover the paté recipe, shown below, I’m glad I didn’t hesitate to make it. It’s wonderful, in an unexpected way. I’m guessing this was cut out of Gourmet magazine, but I can’t find it online anywhere to confirm.

As the recipe states, cutouts of pumpernickel bread are fabulous, but so are any hearty crackers.

The recipe uses both smoked trout and baby shrimp, both of which I found canned.



The recipe is so easy because it utilizes a food processor for the room temperature cream cheese, lemon zest, trout, and shrimp.

Then it’s just a matter of folding in the green onion; I saved the capers to serve separately.

Serve the paté at room temperature.

Serve it with breads, crackers, and veggie sticks.

If you make individual canapes with the paté, buy an extra can of shrimp and put one baby shrimp on top of each canapé.

And don’t overprocess the mixture in the food processor. You want some texture.

You can serve the paté in a serving bowl with a server, or mold it in a bowl the day before serving and unmold onto a platter.