Lemon Spiked Smoked Trout Pâté

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Garnish this protein-rich spread with sprigs of fresh dill or thyme and serve it with rye crackers and crisp celery sticks.


  • 1 cup Organic Valley Cottage Cheese (Lowfat or Regular)
  • 12 pound smoked trout
  • 4 ounces Organic Valley Cream Cheese, softened
  • 2 tablespoons lemon vodka
  • 1 lemon, Finely zested
  • 1-2 tablespoons fresh lemon juice
  • 2 teaspoons mustard (Dijon-style)
  • 2 tablespoons minced green onions (or chives)
  • pepper to taste


1. Place cottage cheese in a fine-mesh strainer; let it drain 30-60 minutes. Meanwhile, remove skin and bones from fish. Shred the flesh coarsely with a fork or your fingertips.

2. Place two-thirds of the shredded fish in a food processor or blender. Add drained cottage cheese, cream cheese, vodka, horseradish, lemon juice and mustard. Process until smooth. Transfer mixture to a bowl. Fold in remaining fish and green onions or chives. Season to taste with pepper. Place the mixture in an attractive shallow dish and keep it chilled until a half-hour before serving time. Makes about 2 cups.

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