Smoked Trout Pâté with Rye Toast (Kūpināta Foreles Pate ar Rupjmaizes Tostiem)

Kūpināta Foreles Pate ar Rupjmaizes Tostiem, or Smoked Trout Pâté with Rye Toast, is a traditional dish from Livonian cuisine that is perfect for a light and flavorful appetizer or snack.

Smoked Trout Pâté with Rye Toast (Kūpināta Foreles Pate ar Rupjmaizes Tostiem)

Ingredients

  • 150g smoked trout
  • 100g cream cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped chives
  • 4 slices of rye bread
  • Salt and pepper to taste

Instructions

  1. Remove the skin and any bones from the smoked trout, then flake the fish into a bowl.
  2. Add the cream cheese, lemon juice, and chopped chives to the bowl with the smoked trout.
  3. Season with salt and pepper, then mix everything together until well combined.
  4. Toast the rye bread slices until they are crispy and golden brown.
  5. Serve the smoked trout pâté on top of the rye toast slices.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Protein
10g
Fat
12g
Carbohydrates
2g

Supplies

Small bowl Toaster

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serve the smoked trout pâté with rye toast as an appetizer for a dinner party or enjoy it as a light lunch with a side salad.

Tips & tricks

For a twist, try adding a pinch of smoked paprika or a dash of hot sauce to the pâté for an extra kick of flavor.

Cost

$10