Smoked Trout Pâté With Dill Cucumber Strips

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Ingredients

  • Pate
    • 8 ounces smoked trout, skin, bones and blood lines discarded
    • 1/2 cup crème fraîche (may substitute low-fat sour cream)
    • 1/2 cup low-fat cream cheese (4 ounces; do not use nonfat)
    • 1 tablespoon fresh lemon juice, or more as needed
    • 2 teaspoons Dijon-style mustard
    • 1/4 teaspoon Tabasco sauce
    • Kosher salt
    • 1 teaspoon freshly ground black pepper, or more as needed
    • 1/2 cup minced fresh chives (optional)
  • Cucumber Strips
    • 1 English (seedless) cucumber (about 1 pound)
    • 2 tablespoons white wine vinegar
    • 1 tablespoon chopped fresh dill, plus more for garnish
    • 1/4 teaspoon kosher salt
    • Crusty baguette, cut crosswise in into thin slices, or crackers, for serving

Preparation

  1. Pate: Flake the trout into a food processor; pulse to chop. Add the creme fraiche, cream cheese, lemon juice, mustard, Tabasco and black pepper. Pulse until smooth. 
  2. Transfer to a container. Fold in the chives, if using, and season with salt to taste, then taste and add pepper and/or lemon juice as needed. Seal and refrigerate until ready to serve.
  3. Cucumber: Trim, then peel the cucumber, preferably using a Y-shaped peeler. Applying greater pressure, use the peeler to shave wide strips into a mixing bowl until you reach the cucumber’s seed core, which can be reserved for a separate use. Add the vinegar, the tablespoon of dill and the salt, tossing gently to incorporate.
  4. To serve, spread a generous schmear of pâté on the bread or crackers. Top with a few ribbons of the cucumber and dill.

Source: Tony Rosenfeld – Smoked Trout Pâté With Creme Fraiche and Dill Cucumber Strips