Low FODMAP Smoked Trout Pâté with Fennel & Herbs
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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
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - ½ tsp finely grated fresh ginger
- ¼ cup fennel bulb, very finely diced
Ingredient noteFennel bulb only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
- 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)
- 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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