Low FODMAP Smoked Trout Pâté with Crackers
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Learn more →Ingredients
6 servings
For the pâté
- 8 oz smoked trout fillets, skin removed and flaked
- 4 oz cream cheese, softened
- 3 tbsp crème fraîcheIngredient note
A serving of up to about 2 1/2 tablespoons of creme fraiche is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid creme fraiche, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp prepared horseradish
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp black pepper, freshly ground
- salt, to taste
For serving
- crackers, for serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Add the cream cheese and crème fraîche to a food processor and pulse 4–5 times until smooth and combined.
- 2
Add the flaked smoked trout, lemon juice, lemon zest, horseradish, and black pepper to the food processor. Pulse 6–8 times until the mixture is just combined and slightly textured — stop before it becomes completely smooth, so some flakes of trout remain visible.
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