Smoked Local Trout Paté by Beechwood Inn

Smoked Local Trout Paté by Beechwood Inn


We love fresh local trout.  We get local trout from Dyers or Andy’s Trout Farms, both located nearby.

  • 3 whole(s) (about 1 1/4 pounds total) fresh smoked trout
  • 1 package(s) (8-ounce) whipped cream cheese
  • 1/4 cup(s) low-fat mayonnaise
  • 3 tablespoon(s) fresh lemon juice
  • Grated rind from 1 lemon
  • 1/8 teaspoon(s) ground black pepper
  • 1 tablespoon(s) minced chives or green onion
  • 1 shallot diced
  • Chives & parsley, for garnish
  • Assorted crackers, toast points or lightly toasted bagels
  • Cucumber slices


  1. We start with fresh local trout that we filet from the bone but leave the skin on.  In a hot smoker (about 325 degrees) we use a light wood like Alder and smoke the trout, skin up, until done, about 15 – 20 minutes.  
  2. Remove skin and any more small bones and discard. In food processor with knife blade attached, blend trout, cream cheese, mayonnaise dressing, shallots, rind,  lemon juice, and black pepper until fine morsels remain. Season to taste with salt and fresh ground black pepper. 
  3. Spoon trout mixture into medium bowl; stir in minced chives. Cover and refrigerate if not serving right away. Allow refrigerated pâté to stand at room temperature 15 minutes to soften before serving. Garnish with chives and chopped parsley. Serve with crackers or toast points and cucumber slices.

Smoked Local Trout Paté by Beechwood Inn Executive Chef David Darugh