Smoked Trout Pate Recipe (Füme Alabalık Ezmesi)

Name: Smoked Trout Pate Recipe (Füme Alabalık Ezmesi)
Prep time: 20 min
Total time: 20 min
Yield: 4 serving
Ingredients: 2 whole smoked trout; 5 spring onions; 175 grams labne; 1 lemon; 1 teaspoon paprika; 1 teaspoon chilli flakes

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Prep Time
20 mins
Total Time
20 mins
Servings
4
Calories
160 kcal
Course
Appetizer
Cuisine
International

Smoked Trout Pate Recipe (Füme Alabalık Ezmesi)

Griffin Roy

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This homemade smoked trout pate is packed with flavour and a great starter or meze to serve alongside other dishes. Delicious when served atop hot toasted bread.

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Ingredients

Servings

2 whole smoked trout (or four fillets)
5 spring onions (cleaned; bulbs & light stems removed)
175 grams labne (or cream cheese/creme fraiche)
1 lemon (zest & juice of)
1 teaspoon paprika
1 teaspoon chilli flakes (to garnish)

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Instructions

First of all (if needed), fillet your fish. Remove the skin with your hands, tease the chunks of flesh away from the bones with your fingers and add to a mixing bowl.
Discard any small bones that come away with the flesh.
Take the upper lighter parts and some of the green shoots of your spring onions and finely chop them until you have a small handful.
Add these to your smoked trout chunks.
Add your labne to the bowl.
Now add your lemon juice and zest followed by the paprika.
Mix everything carefully with a spoon, allowing some of the chunks to form part of the paste but leaving some intact.
Serve on toasted bazlama bread - or your bread of choice.
Sprinkle with chilli flakes before eating (optional).

Notes

The smoked trout we use are quite small. We get approximately 200 grams of flesh from two trout.
Your smoked trout pate can be swapped for smoked mackerel pate or any other smoked fish.
In many supermarkets, you can buy fillets of smoked fish rather than whole ones if you don't want to to remove the meat from the fish yourself.
Lots of people add dill to their smoked trout pate. We like to keep the flavours simple so we leave it out.
If you want a smoother pate, you can mix it up more rigorously to break up the flakes more - it breaks down easily. Use a food processor if you want a completely smooth paste.