Publisher Photo
Publisher Photo
This tasty spread is easy to make in a food processor, and it’s a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.—Judy Walle, Toledo, OH
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 pound flaked smoked trout
  • 3 ounces reduced-fat cream cheese
  • 1/2 cup half-and-half cream
  • 1 tablespoon horseradish sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 teaspoons minced fresh parsley
  • Assorted crackers

Directions

Pulse the first seven ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with crackers. Yield: 2-2/3 cups.
Originally published as Smoked Trout Pate in Country Woman October/November 2009, p65

Nutritional Facts

2 tablespoons: 55 calories, 3g fat (1g saturated fat), 16mg cholesterol, 174mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 1 pound flaked smoked trout
  • 3 ounces reduced-fat cream cheese
  • 1/2 cup half-and-half cream
  • 1 tablespoon horseradish sauce
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 teaspoons minced fresh parsley
  • Assorted crackers
  1. Pulse the first seven ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with crackers. Yield: 2-2/3 cups.
Originally published as Smoked Trout Pate in Country Woman October/November 2009, p65

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