Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Smoked Trout Pâtè with Green Bean Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Smoked Trout Pâtè with Green Bean Salad

    The freshly grated 'hot' horseradish sold in jars is ideal for this dish.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • Pâté
    • 100g unsalted butter, softened
    • 4 tbsp double cream
    • 3 tbsp lemon juice
    • 1 tbsp freshly grated horseradish
    • Pinch of cayenne pepper, plus extra for garnishing
    • 4 skinned smoked trout fillets (250g in total)
    • Salt and freshly ground black pepper
    • Salad
    • 250g green beans
    • 1½ tbsp freshly grated horseradish
    • 1 tsp Dijon mustard
    • 2 tbsp white wine vinegar
    • 6 tbsp extra virgin olive oil
    • 2 heads chicory, trimmed and finely sliced


    1. Put the butter, double cream, lemon juice, horseradish and cayenne pepper into a food processor. Beat thoroughly until light and fluffy. Roughly break up the smoked trout fillets, removing any small bones as you do so. Place the fish in the food processor with some seasoning.
    2. Process in short bursts until the trout forms a smooth paste. Don't over-blend or it will become sticky. Adjust the seasoning to taste and, if you are making this ahead of time, chill the pâté until needed.
    3. Top and tail the beans and drop into a pan of boiling water. Cook for 5 minutes or until they are tender, then drain and leave to cool for 5 minutes. Meanwhile, whisk together the horseradish, mustard, vinegar and olive oil in a large bowl. Season to taste and mix in the warm beans. Leave to cool. Shortly before serving, mix in the sliced chicory.
    4. Set out 6 salad plates. Use a dessertspoon to scoop up some pâté then take a second dessertspoon and shape the pâté into an egg-shaped 'quenelle' between the two spoons. Drop it on to the first plate. If necessary, rinse the spoons in hot water, dry and repeat the process until you have 12 quenelles - two on each plate. (If you don't want to make quenelles, just scoop out spoonfuls of the pâté.) Sprinkle with a little cayenne pepper. Add a pile of bean salad to each plate and serve immediately with toast.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars