GERD Friendly Smoked Trout Pâté with Fennel & Herbs
This elegant spread proves that eating to manage reflux doesn't mean sacrificing anything worth craving. Smoky, flaky trout gets blended with low-fat cream cheese and Greek yogurt into a pâté that's rich-tasting but genuinely gentle on the stomach — no heavy cream, no onion or garlic, no acidic citrus to trigger discomfort. A small amount of fresh ginger adds a subtle warmth, while finely diced fennel, dill, and parsley bring brightness and crunch without the usual reflux culprits. The food processor does most of the work, and a quick chill in the fridge lets everything meld into something that tastes like it took far more effort than it did. Served with cucumber slices or gluten-free crackers, it makes a genuinely impressive appetizer or light lunch for six. It's the kind of recipe you'll want to keep on rotation for entertaining, because nobody at the table needs to know it was built around a specific set of dietary rules.
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Learn more →Ingredients
6 servings
- 8 oz smoked trout fillets, skin removed
- 6 oz low-fat cream cheese, softened
- ¼ cup plain low-fat greek yogurt
- ½ tsp finely grated fresh ginger
- ¼ cup fennel bulb, very finely diced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt, or to taste
For serving
- 1 tbsp fresh chives, snipped (optional)Can be omitted
fresh chives
- gluten free crackers or cucumber slices, for serving (optional)
Instructions
- 1
Break the smoked trout fillets into rough chunks, checking carefully for any remaining pin bones and discarding them.
- 2
Add the trout, softened cream cheese, Greek yogurt, and grated ginger to a food processor. Pulse 8–10 times until the mixture is mostly smooth but still has a little texture — stop before it becomes completely uniform.
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