Appetizer: Canada – Ontario, Central Canada – Ontario Smoked Trout Pâté

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr 30 min

Total 1 hr 40 min

Ingredients

- 8 oz (225 g) smoked trout, skin removed and flaked (approx. usable weight)
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (80 ml) sour cream or crème fraîche
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 g) unsalted butter, softened
- 2 tbsp (8 g) fresh chives, finely chopped
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 g) drained capers, chopped (optional)
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 1-2 tsp (5-10 ml) olive oil (to loosen if needed)
- Crackers, crisp crostini, or sliced baguette, for serving
- Lemon wedges and extra chopped dill or chives, for garnish

Instructions

Short Description:
A creamy, herb-bright smoked trout spread made with locally sourced Ontario trout blended with cream cheese, lemon, and fresh herbs — perfect for crackers or toast points.

Regional Notes:
This Ontario version highlights locally smoked lake or river trout, lending a milder, slightly sweet smoke and fresh fish character distinct from stronger ocean-smoked varieties. The pâté is kept bright with lemon and local herbs rather than heavy spices, reflecting Ontario charcuterie and freshwater fish traditions.

1. Prepare the trout: remove any skin and large bones from the smoked trout and flake the flesh with a fork into a medium bowl; measure approximately 8 oz (225 g) usable flaked trout.
2. Soften and combine: in a food processor, combine the softened cream cheese, sour cream (or crème fraîche), softened butter, Dijon mustard, lemon juice, and lemon zest. Pulse until smooth and creamy.
3. Add trout and herbs: add the flaked smoked trout, chopped capers (if using), chives, and dill to the processor. Pulse in short bursts to combine, leaving some small flakes for texture; do not over-process into a paste unless you prefer a very smooth pâté.
4. Season and adjust: transfer mixture to a bowl and taste; stir in black pepper and salt, and add 1–2 tsp (5–10 ml) olive oil or a splash more sour cream if the mixture needs loosening. Adjust lemon, salt, and pepper to taste.
5. Chill to meld flavors: cover and refrigerate for at least 30 minutes (1–2 hours is better) to allow flavors to develop and the texture to firm slightly.
6. Serve: transfer to a serving bowl or a small shallow dish, garnish with extra flaked trout, chopped dill or chives, and lemon wedges. Serve chilled or at cool room temperature with crackers, crostini, or sliced baguette.
7. Store: refrigerate leftovers in an airtight container for up to 3 days; stir before serving.