Introduction
This version of trout pâté gives a modern twist to the traditional Greek-inspired taramasalata. The idea first came from using leftover pieces of smoked salmon—such as the belly, tail, and trimmings—to create something smooth, savory, and full of depth.
Ingredients and Preparation
For this recipe, hot-smoked trout is blended with a touch of sour cream or yogurt to achieve a delicate balance between smoky and tangy flavors. Lemon juice brightens the taste, while a drizzle of olive oil adds smoothness. The mixture is processed until velvety, then chilled before serving to let the flavors meld.
Serving Suggestions
- Spread it thickly on toasted bread or oatcakes.
- Serve it as a dip with crisp vegetables.
- Add a few herbs—dill or chives work best—for freshness.
Quote
"I started making this pâté with the belly, tail, and trimmings from smoked salmon before switching to trout for a milder, more buttery profile."
Storage
Keep refrigerated and consume within two to three days. The flavor improves slightly after resting for a few hours.
Summary
A simple trout pâté that transforms humble fish trimmings into an elegant, smoky spread perfect for light meals or appetizers.
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