Smoked Lake Trout Paté with Ripe Olives



6 servings



1 lb. hot smoked lake trout
2/3 cup cottage cheese
1 tbsp. lemon juice
2 tbsp. onion, finely minced
2 tbsp. chopped black olives
1 tsp. Worchestershire sauce
1/2 tsp. paprika
1 dash cayenne


Finely chop or process the fish. Blenderize the cottage cheese. Combine it with the trout and the remaining ingredients. Mix well. Cover and chill for at least one hour. Serve on thick-sliced crusty French baguette, small party rye, Melba-type toast, crackers, etc., together with a few vegetable crudités.

Author's Comments

A reconstruction of a paté once served at the Mackenzie Lounge of the Yellowknife Inn.

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