Pescatarian Smoked Trout Pâté with Fennel & Herbs

Total time45 min

Prep time15 min

Cook time0 min

Pescatarian Smoked Trout Pâté with Fennel & Herbs

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Ingredients

6 servings

8 oz smoked trout fillets, skin removed
6 oz low-fat cream cheese, softened
Philadelphia Original Cream Cheese Brick - 8 Oz Philadelphia Neufchatel Cheese with 1/3 Less Fat than Cream Cheese Brick - 8 Oz Tillamook Cream Cheese Made With Exta Cream Organic Valley Organic Cream Cheese, 8 oz Dutch Farms Cream Cheese Bar - 8 OZ
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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)
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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