Smoked Trout Pâté
Smoked Trout Pâté
Photograph by Stephan Pruitt
Recipe courtesy of Chef William Dissen, The Market Place
3.5 lbs. smoked trout (ideally bellies, add in whole filets and trim if necessary)
1 cup Duke’s mayonnaise
4 lemons, zested, charred and juiced
4 oz. brunoise shallot
2 oz. fresh herbs, minced
2 tbsp. salt
1 tbsp. black pepper, toasted, ground
Place smoked trout into mixer with paddle attachment and process on medium speed until lightly broken up but still in chunks, roughly 30 seconds. Add in lemon zest and juice, shallot, salt, and pepper and process again just until fully incorporated, roughly 5 seconds. Add in herbs and Dukes and again, process just until fully incorporated, roughly 5 seconds. Check for seasoning, container appropriately, label, date, refrigerate.