Smoked Trout Pate

1. 1

   Cut head and tail from each trout; remove skin and bones and discard.

2. 2

   In food processor with knife blade attached, blend trout, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.

3. 3

   Spoon trout mixture into medium bowl; stir in minced chives.

4. 4

   Cover and refrigerate if not serving right away.

5. 5

   Allow refrigerated pate to stand at room temperature 15 minutes to soften before serving.

6. 6

   Garnish with chives.

7. 7

   Serve with crackers and cucumber slices.

8. 8

   Nutritional information is based on one tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.