Smoked Trout Paté Recipe on Food52 (2024)

FAQs

How do you eat smoked trout fillets? ›

It's great for sandwiches or spreading on crackers. It goes well on a brunch table with other fish options, such as pickled herring. If you're making tea sandwiches, top with Horseradish Cream (page 157).

When you smoke trout, you cook it over low temperatures (165-225 degrees Fahrenheit) for an extended period of time (usually at least one hour). Smoking trout gives more time for natural wood smoke to flavor the finished product.

Omega-3 fatty acids offer a number of health benefits for your heart, including lowering triglyceride levels, reducing blood pressure, lowering your risk of blood clots and stroke, and reducing irregular heartbeats. Adding smoked fish to your diet is a great way to reap the benefits of these heart-healthy fatty acids!

How to use smoked trout? Serve them, al natural, as pictured above, with a sauce or classic accompaniments such as capers, horseradish, hot mustard. Or remove skin and bones and serve the fillets with accompaniments or added to salads, soups, pasta or fish cakes.

The easiest $5 lunch ever: Mix up a tin of smoked trout with a dollop or two of Greek yogurt (or ripe avocado if you're dairy-free), salt, pepper, maybe some diced red onions if you're feeling industrious, maybe some white beans or chickpeas if you're starving, and a squeeze of lemon.

Preparation: Our fish is fully cooked and ready to eat right out of the package. Keep refrigerated, but best served at room temperature.

Smoking and Cooking the Trout

First, smoke your fish for up to 2 hours at around 90°F in a smoker, and then increase the heat until the fish reaches an internal temperature of at least 150°F (preferably 160°F) and cook for at least 30 minutes.

SMOKED TROUT

Trout is a great choice as it doesn't have quite as strong of a flavor profile, and lacks some of the fattiness of salmon, but retains the smoke flavor that makes salmon such a fantastic choice for smoking.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

What is the main ingredient in pâté? ›

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Ready to eat without further cooking. To enjoy at its best, should be eaten within 3 days of opening and before use by date.

Best no-cook tinned fish recipe ideas

It can be as simple as pairing open cans with crackers, tossing into salads, topping toasts, or folding into wraps for a simple protein-packed lunch. Tinned fish is so versatile, and because it's already cooked, it makes a great addition to no-cook recipes.

On arrival at the smokehouse it is dry cured with sea salt and dark molasses sugar before being smoked over a blend of Oak and Applewood sawdust. The trout is ready to eat, and has a delicious flavour with a firm flesh that is not over smoked.