Red Fish Pate

by Editorial Staff

Smoked red fish can be used to make a delicious aromatic pate, which your household will gladly eat for breakfast. And if you put it in tartlets or stuffed eggs, you get a wonderful festive snack.

Cook: 1 hour


  • Smoked trout – 200 g
  • Butter – 80 g
  • Cream – 70 ml
  • Lime juice – 2 tablespoons
  • Lime zest – 0.5 teaspoon
  • Fresh dill – 1-2 branches
  • Pink peppercorns – to taste
  • Garlic – 1 clove
  • Pepper to taste

How to make smoked red fish pate:


  1. Peel the zest from the lime, peel and crush the garlic with the flat side of a knife.
  2. Melt the butter, put lime zest and garlic in it. Warm-up for 2-3 minutes over low heat, stirring constantly. Pour part of the oil to fill in the ready-made pate.
  3. Cut the red fish into pieces, remove all the small bones.
  4. Finely chop the dill and add to the fish.
  5. Pour in flavored melted butter, lime juice.
  6. Add cream. Mix well. Season with pepper to taste.
  7. Place in the refrigerator to cool and harden the pate.
  8. Pour melted butter over the trout pate. Decorate with pink peppercorns and dill sprigs. Cool the pate completely for an hour.
  9. Red fish pate is ready.

Enjoy your meal!

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