Smoked-trout pate with melba toasts

Smoked-trout pate with melba toasts
  • 0:45 Prep
  • 8 Servings
  • Capable cooks

For a classic start to your Christmas lunch, it’s hard to top this tasty spread.

Featured in
Celebrations, French recipes


  • 1 (about 330g) whole smoked rainbow trout
  • 1 x 250g ctn mascarpone
  • 250g fresh ricotta
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • Thin melba toasts, to serve


  • Step 1
    Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Place the smoked trout flesh in the bowl of a food processor. Add the mascarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl.
  • Step 2
    Add the dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plastic wrap. Place in the fridge for 1 hour to chill. Serve with melba toasts.


  • 1110 kj


  • 22g

    Fat Total

  • 12g

    Saturated Fat

  • 14g


  • 1.5g

    Carbs (total)

All nutrition values are per serve


Offer your guests a glass of bubbly to get them in the spirit, then kick off the day’s dining with this sophisticated smoked fish pate. Make this recipe up to 1 day ahead. Cover and place in the fridge. Nutritional information does not include melba toasts.

  • Author: Michelle Southan
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste



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