Pretty, light, with a slightly spicy kick of cayenne, and elegant – so nice with a glass of Prosecco or a cocktail – these appetizers of Smoked Trout Pâté on Endive with a Toasted Walnut are delicious! They would also be a good, healthier addition to your Super Bowl fare of chips and dips. (And don’t forget about my healthier, super tasty Spicy Chicken Chili recipe for the big game.)
I served these as a starter for my dinner party last weekend and they were a hit! The Smoked Trout Pâté is super easy and quick to make, can be made a day or two ahead of time and then the assembly is also very easy to do, right before the guests arrive. And everyone went “ooo la la” once they saw the platter as it looked so impressive!
Using an oval plate, (I neglected to take a picture of that), I had the Smoked Trout Pâté on Endive with a Toasted Walnut outlining the outside edge. I filled the middle in with Medjool dates, pits removed and stuffed with Roquefort cheese and a toasted walnut half. Also delish!
So different, simple and elegant…
The whole thing was simple, different and all mighty tasty, besides looking beautiful and elegant. All of the things you hope to achieve when entertaining your friends and family.
Make these soon, sit back and enjoy the compliments!
BELGIAN ENDIVE WITH SMOKED TROUT PÂTÉ – serves 10 as an appetizer
One 8 oz. boneless smoked trout, skin, head and tail removed, broken into large chunks
¼ cup sour cream
2 oz. (¼ cup) cream cheese at room temperature
2 Tbs. coarsely chopped red onion
1 chunk (2 inches) fresh horseradish, peeled and coarsely grated (about 1 packed tablespoon) You can use bottled horseradish in a pinch, but if you do, drain it well and use only 2.5 tsp.
1.5 Tbs. fresh lemon juice
¼ tsp. cayenne pepper
½ cup walnut halves
2 – 3 large heads of Belgian endive, using only the larger leaves
Grated fresh lemon zest for garnish
Pre-heat the oven to 375 degrees. Scatter the walnuts on a pie plate or baking sheet and toast in the oven for 7 – 10 minutes or until lightly browned and fragrant. Let cool.
Place the chunks of trout in the bowl of a food processor. Add the sour cream, cream cheese, onion, horseradish, lemon juice and cayenne pepper. Pulse several times to form a chunky purée. Taste and adjust seasonings as needed. The pâté can be prepared to this point a day or two in advance. Wrap it well and refrigerate.
Thinly slice the bottom of the endive off and carefully separate the leaves. Wash and let air dry on top of paper towels or a clean linen towel. Once dry, roll up the paper or linen towel with the endives inside, place in a ziplock bag and refrigerate for crisper leaves.
Drop a rounded teaspoon of the pâté into the cup of each leaf, top with finely grated lemon zest and press a walnut piece on top. Arrange lovingly on a platter and serve immediately.
NOTE: You can also serve the pâté on fresh crisp apple slices or surround the bowl of pâté with slices of whole grain toast. If the pâté has been refrigerated, all of the flavors bloom when it is a little more at room temperature.
Serve with LOVE and enjoy!