Fish Fridays (Trout Pate with Yorkshire Pudding)

Dinner | Recipes 3 3 Comments

We’ve given up red meat for Lent.  A true sacrifice for my Mongolian who doesn’t quite feel that he’s eaten if he hasn’t had beef or sheep (or camel or goat or horse).  But, this Mama is enjoying Fish Fridays.  In fact, I feel like our Fridays of Lent have added a really nice rhythm to our week.  We eat our fish and then we read a devotion about one of the Stations of the Cross.  And then we all pray together, using Pope Francis’ Praying With My Fingers and ending with the Prayer Before The Crucifix.

Fish can be a challenge, because it can be pricy.  And I certainly don’t feel like frying fish every Friday (it’s so messy!  And again, expensive…). So, here is a fish recipe that the whole family really loves.

Fish Fridays


2 packages Cream Cheese, softened

2 tsp Prepared Horseradish(or to taste)

2 Lemons, zest and juice

3 green onions, chopped

8 oz. Smoked Trout

Salt and pepper to taste

Extra Virgin Olive Oil

Remove the skin from the trout. Remove bones. If using canned, don’t worry about the bones.

Flake the trout with a fork. Set aside. Mash together the cream cheese, horseradish, zest from 2 lemons and the juice from 1 lemon until well combined.

Add the trout and green onions.  Stir to combine. Salt and pepper it to taste.

Place in individual serving dishes and drizzle with the olive oil.  Refrigerate for about 30 minutes to let flavors develop.

Smoked Trout Pate


(I like to do these in mini-muffin pans.  Perfect size for little hands.  In fact, it makes a really nice appetizer, too!)

Oil (grapeseed is what I usually use, but coconut oil would work)

5 pastured eggs

1 cup unbleached all-purpose flour

1 cup raw milk

pinch of salt

Preheat oven to 475F.  Place a little bit of oil in the bottom of each muffin tin.  Place pan in the hot oven.  Let heat until starting to smoke, 5 minutes or so.

While that is in the oven, place the flour, milk, eggs, and salt in the blender and process until well combined and frothy.

Carefully remove the pan with the hot oil from the oven.  Fill each muffin space 1/2 – 3/4 full.  Return to oven.  Bake about 10-12 minutes until toasty.  Dump out or pop out of pan.

Serve hot with the pate.

Yorkshire Puds

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