Smoked Trout Pate Recipe (Füme Alabalık Ezmesi)
This homemade smoked trout pate is packed with flavour and a great starter or meze to serve alongside other dishes. Delicious when served atop hot toasted bread.
Save
Print
Pin
Servings 4
Ingredients
- 2 whole smoked trout (or four fillets)
- 5 spring onions (cleaned; bulbs & light stems removed)
- 175 grams labne (or cream cheese/creme fraiche)
- 1 lemon (zest & juice of)
- 1 teaspoon paprika
- 1 teaspoon chilli flakes (to garnish)
Instructions
- First of all (if needed), fillet your fish. Remove the skin with your hands, tease the chunks of flesh away from the bones with your fingers and add to a mixing bowl.
- Discard any small bones that come away with the flesh.
- Take the upper lighter parts and some of the green shoots of your spring onions and finely chop them until you have a small handful.
- Add these to your smoked trout chunks.
- Add your labne to the bowl.
- Now add your lemon juice and zest followed by the paprika.
- Mix everything carefully with a spoon, allowing some of the chunks to form part of the paste but leaving some intact.
- Serve on toasted bazlama bread - or your bread of choice.
- Sprinkle with chilli flakes before eating (optional).
Notes
- The smoked trout we use are quite small. We get approximately 200 grams of flesh from two trout.
- Your smoked trout pate can be swapped for smoked mackerel pate or any other smoked fish.
- In many supermarkets, you can buy fillets of smoked fish rather than whole ones if you don't want to to remove the meat from the fish yourself.
- Lots of people add dill to their smoked trout pate. We like to keep the flavours simple so we leave it out.
- If you want a smoother pate, you can mix it up more rigorously to break up the flakes more - it breaks down easily. Use a food processor if you want a completely smooth paste.
Nutrition
Serving: 1Calories: 160kcal
Tried this recipe?Please consider Leaving a Review!
