| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 361 | 20g | 10g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 26g | 2g |
Why I Love British Smoked Trout Pâté with Melba Toast
It may come as no surprise to you that my heart is intertwined with the hearty, comforting foods of my beloved Nebraska. Each recipe I share is like sharing a piece of my heartland home with you. Today’s serving—a savory British delight, the Smoked Trout Pâté with Melba Toast—is no different. Though it may seem far removed from my quintessential corn casseroles and beef stews, it’s found a special place in my heart and on my table. Here’s why.
Layered With Flavors
The Smoked Trout Pâté with Melba Toast is more than just an aesthetically pleasing dish—it’s a culinary delight steeped in robust flavors and appealing textures. The gentle smokiness of the trout, combined with the tanginess of full-fat cream cheese, horseradish, and fresh lemon juice, creates a pâté that teases and satisfies your palate. When spread on crispy Melba toast, this dish is a balance of creamy and crisp that I find irresistible.
I came across this recipe during my travels across Europe where I was inspired by Jamie Oliver, a British chef who is a wizard with seafood recipes. His dishes are simple yet elegant, always putting the ingredient in the spotlight, and this dish does the same with smoked trout.
A New Take on Comfort Food
Some purists may raise their eyebrows at the thought of a Midwestern son raving about a British dish. But comfort food, I believe, is in no way confined by geography. Instead, it’s about the warmth, the love, and the care that’s simmered and baked into each dish. The creamy texture and soulful flavor of the smoked trout pâté envelops you in comfort, akin to sitting by a warm fire on a cold winter’s day—it’s a different kind of comfort food, but comfort food nonetheless.
The Smoked Trout Pâté with Melba Toast also harmonizes beautifully with our Nebraska corn soup recipe. Perfectly balancing the hearty flavors of the soup, this dish is a mouthwatering starter that sets the tone for a memorable meal.
To sum up, there is a simplicity and elegance to this Smoked Trout Pâté with Melba Toast which I adore. Even miles away from Nebraska, this dish reminds me of the universality of good food made with love—a lesson we could use more of, I reckon.
What You’ll Need
- 10.5 oz smoked trout
- 3.5 oz full-fat cream cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon horseradish sauce
- 1 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (plus a bit extra for garnish)
- 12 slices of white bread, crusts trimmed off
- A little butter for greasing
- 6 slices of lemon, for garnish
Method
Step One
Start by preparing your Melba toasts. Preheat your oven to 180C/350F. Once the oven is hot, take the slices of white bread after removing the crusts and roll them out flat using a rolling pin. Next, cut the bread slices into rectangular toasts using a sharp knife.
Step Two
After that, lightly grease a baking sheet with a little bit of butter and arrange the prepared bread slices on it. Toast them in the oven for about 10 minutes. When one side turns golden brown, flip the slices over to toast the other side. Once done, remove from the oven and set aside to cool.
Step Three
While the toasts are cooling, you can begin making your trout pâté. In a food processor, combine the smoked trout, full-fat cream cheese, fresh lemon juice, horseradish sauce and black pepper. Pulse the ingredients until they’re well-mixed and have a smooth consistency.
Step Four
Once your pâté is ready, transfer it into a bowl. Stir in the freshly chopped dill and then refrigerate the pâté for about an hour.
Step Five
When the pâté has chilled, spread it generously onto your Melba toasts. Garnish each toast with a slice of lemon and a sprinkle of the extra chopped dill. You can serve the toasts immediately, or chill them in the refrigerator until you’re ready to serve. Your Smoked Trout Pâté with Melba Toast is now ready to enjoy!
