Easy Smoked Trout Pate

I am a huge fan of recipes that can be made in advance.  When I have friends over, I want to be able to enjoy my time with them.  So I try to prepare as much in advance as I can.  I’m going to share with you one of my favorite hors d’oeuvre recipes.  It can be made a day ahead.  Just cover it with plastic wrap and refrigerate.  Take it out of the fridge 30 minutes before serving so it can soften.  This never fails to get rave reviews.  Enjoy!

Easy Smoked Trout Pate

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-oz) package cream cheese, softened
1/4 lb. Smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives

Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, trout, and ½ teaspoon pepper with a spoon until combined well.  Stir in chives.

Serve with crackers.  It can also be used as a filling for Belgian endive leaves.