Smoked Trout Pate

This recipe is adapted from Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers (Houghton Mifflin Harcourt Publishing 2010). The pate will keep for up to a week, refrigerated.

Smoked Trout Pate i i
Eve Turow for NPR
Smoked Trout Pate
Eve Turow for NPR

Makes 2 cups

1 package (8 ounces) cream cheese

3 tablespoons prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground black pepper

1 tablespoon lemon juice

1 package (8 ounces) smoked trout, skin removed

1 package (6-8 ounces) flatbread crackers or Melba toasts

Flat leaf parsley as garnish

Whir cream cheese, horseradish, Worcestershire sauce, pepper and lemon juice in a food processor until smooth. Break trout into large chunks into cream cheese mixture and pulse until trout is still chunky but incorporated into cream cheese (about 12 short bursts).

Either line a bowl with plastic wrap and fill with pate or find a suitable jar to serve and store it in and simply fill the container without plastic wrap. If serving outside the can, turn the mold over from the bowl onto a plate, removing the plastic, and serve with flatbread crackers or Melba toasts. Garnish with a sprig of flat leaf parsley.

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