Smoked Trout and Dill Paté


  • 1 whole smoked trout, about 300g
  • 1 teaspoon each grapeseed oil; chopped fresh dill (and a sprig for garnish); baby capers;
  • /1/3 cup ricotta cheese;
  • 1/3 cup light cream cheese;
  • 1 teaspoon lemon juice; 1 teaspoon horseradish cream; freshly ground sea salt and white pepper

Serves 6


  • Skin and bone trout and place in blender
  • Add remaining ingredients and blend for about 1 minute
  • Taste and adjust seasoning
  • Place pate in a serving dish, cover with plastic wrap and refrigerate for 2 hours
  • Garnish with dill sprig before serving.

Healthy Hint – Add a tablespoon chopped dill pickles after blending to boost Vitamin K for healthy bones.

Tasty Tip – Add 1 tablespoon chopped chives for an extra savory flavour.