• RJ Taylor

Springhills Trout Pâté from Shoreline Cooking Studio

From our friend Chef Anne-Marie Todd-Mowat of Shoreline Cooking Studio


  • 2 grilled trout filets, flaked

  • 1/4 cup chive cream cheese or herbed goat cheese

  • 2 tablespoons sour cream or yogurt

  • 2 tablespoons mayo

  • Dash of hot sauce

  • Juice & zest of half lemon

  • 1 tablespoon chopped chives

  • 1 tablespoon chopped dill

Add all ingredients to the flaked trout. Stir until combined. Chill for at least an hour. Serve with tortilla chips or crackers.

102 views0 comments

Recent Posts

See All