Smoked Trout Pate
Serves: 1½cups
  • 250g Philadelphia cream cheese
  • 200g smoked trout
  • 2T fresh dill tips
  • zest of half a lemon
  • 2T natural yoghurt
  1. Place the cream cheese in a food processor, and process for 30 seconds to soften and whip slightly.
  2. Roughly chop the smoked trout.
  3. Place all the remaining ingredients into the processor, and process on low speed for 30 seconds until combined.
  4. Serve.
The final mixture should still have small lumps of the smoked trout throughout the pate.
You could use smoked salmon instead.
Recipe by Country Life Experiment at