Smoked Trout Pate With Creme Fraiche and Dill Cucumber Strips
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Smoked Trout Pate with Creme Fraiche and Dill Cucumber Strips is a refreshing and elegant appetizer that's perfect for hot, steamy weather.
The Washington Post
8 ounces smoked trout, skin, bones and blood lines discarded
½ cup creme fraiche (may substitute low-fat sour cream)
½ 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
¼ teaspoon hot pepper sauce
1 teaspoon freshly ground black pepper, or more as needed
½ cup minced fresh chives (optional)
1 English seedless cucumber (about 1 pound)
2 tablespoons white wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish
¼ teaspoon kosher salt
Crusty baguette, cut crosswise into thin slices, or crackers, for serving
For the pate: Flake the trout into a food processor; pulse to chop. Add the creme fraiche, cream cheese, lemon juice, mustard, hot sauce and black pepper. Pulse until smooth. 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.
For the 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.
To serve: Spread a generous schmear of pate on the bread or crackers. Top with a few ribbons of the cucumber and dill.
Nutrition values per serving (without the baguette): 160 calories, 12 g fat (6 g saturated), 4 g carbohydrates, 0 fiber, 0 sugar, 11 g protein, 35 mg cholesterol, 810 mg sodium.
Food writer and cookbook author Tony Rosenfeld for The Washington Post
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