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Smoked Trout Pâté Comes Together Quickly

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Smoked Trout Pâté

If you want an easy appetizer or a light summertime salad topper, try this Smoked Trout Pâté, which goes together easily. But don’t get too hung up on the type of fish you use.

“You can make this pâté with any smoked oily fish,” Kate McDonough writes in “The City Cook” (Simon and Schuster, $20). “Trout is usually the easiest to find, but if you can find smoked bluefish, use that instead of the trout because its strong flavor combines well with the other ingredients. For those not familiar with prepared horseradish, it’s sold in refrigerated jars, often near a grocer’s dairy case; if you have a choice between red horseradish, which is tinted with beet juice, or plain white, choose the white.” Also, look for prepared horseradish without sugar. Sweetness is not what this dish is about.

“This spread is nice on small squares of toasted bread, crackers, croutons or thin slices of seedless English cucumber,” McDonough writes.

Smoked Trout Pâté

8 ounces smoked trout or bluefish, skin removed and discarded
1 (8-ounce) package regular or reduced-fat cream cheese, at room temperature
1 1/2 teaspoons prepared white horseradish
1 1/2 teaspoons fresh lemon juice
2 to 4 drops Tabasco or other hot sauce (optional)
2 tablespoons tiny capers, drained

Break up the fish into pieces and place in a food processor equipped with a steel blade. Add the cream cheese and pulse until the fish and cream cheese are combined. Add the horseradish and lemon juice, and pulse to combine. Taste and adjust the seasoning, adding more lemon juice or horseradish if necessary. Add the Tabasco, if desired. Add the capers and pulse a few more times until they are mixed throughout.

Spread on crackers, pieces of toasted bread, or thin slices of seedless English cucumbers or use as a dip with crudités. The pâté can be made a day in advance and stored covered in the refrigerator. Just bring it to room temperature when you’re ready to serve so that it’s easy to spread.

Makes 2 cups or enough for about 40 cucumber rounds.

From “The City Cook” by Kate McDonough

 

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