Smoked trout pâté | Pašteta od dimljene pastrve

I love me a pâté! And possibly every Croat has at one point or another made a meal from a tin of Podravka pâté (whichever flavour you like) and some warm crusty bread. Well, at least I have!

But next time you head for the tin of pâté in the back of your cupboard why not try this simple recipe courtesy of Croatia’s most loved river fish? Back in the day you would have to catch your own trout and smoke it, but nowadays you can grab a packet of smoked trout (near the smoked salmon) at the any supermarket and it’s as easy as ripping open the packet.

You can make this classic dish well ahead of time, think days, or serve immediately. I added some dill on top of mine, served on mini-toasts but if you don’t want any herbs, serve as is.


150 grams of smoked trout

Juice from half a lemon

Five drops of tabasco sauce, more or less depending on what you prefer

50 grams of unsalted butter, softened

Salt, to taste

White pepper, to taste

Fresh herbs, to serve


  1. Roughly chop the smoked trout into bitesize pieces and pulse in a blender until a smooth mixture forms
  2. Add the lemon juice, tabasco sauce, butter, salt and pepper and pulse the mixture until a smooth pâté mixture forms
  3. Transfer the mixture into any serving dish you like. You can use a pâté mould (preferably a fish shape) or into a glass jar, or serve on mini-toasts, whatever works.
  4. Leave the dish in the fridge or serve immediately on the toasts. Top with fresh herbs

Let me know if you tried this super fish pâté and what you thought?

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)

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