I appreciate bold flavors, such as Indian curries and full bodied red wines, especially when it’s comes down to appetizers and snacks. Actually every small bite needs a kick of some kind to tingle my taste buds. Just three reasons why this easy recipe for smoked trout pâté is right up my alley: punchy, salty and spicy.
A special treat growing up (and still ongoing) is the home cured fish caught by a friend of my parents, who spends every minute of his spare time with a fishing pole in his hand. Back at home he would smoke the catch of the day in his backyard and if he had a lucky day and we have a lucky day, he would bring some over to my parents house. These smoked trout are a great treat, still warm from the smoking process, very moist and there is nothing comparable you can get in the grocery store. And that’s the unfortunate detail, I am kind of spoiled now and if I am in the mood for smoked fish, I have to twist and tweak a recipe to pimp up the flavor to my taste.
- 230g / 8 oz. smoked rainbow trout
- 2 green onion, chopped
- 1 garlic clove, minced
- 1 jalapeño chili pepper, seeds and ribs removed, diced
- 1 Tbsp. drained capers
- 2-3 Tbsp. mayonnaise
- 1 tsp. grated lemon zest
- salt and pepper to taste
- Remove the skin and bones from the trout.
- Using a fork, gently remove the flesh and flake into large pieces.
- Mix trout, green onions, garlic, jalapeño chili pepper, capers, mayo and lemon zest in a medium bowl. Season with salt and pepper.