Farm-style smoked trout pâté

Farm-style smoked trout pâté

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  • 8 to 10
  • Easy
  • Carb Conscious wheat and gluten free
  • 15 minutes
  • Iona Sauvignon Blanc
  • Buy Ingredients Here

“This is a delicious light starter for summer. Enjoy it with flatbreads, wholegrain toast or on top of small crumpets. It can be made two to three days ahead, and the leftovers make a great pasta sauce.” – Rose and Adam Williams


  • 400 g Woolworths oak-smoked trout ribbons, diced
  • 10 g Italian parsley, finely chopped
  • 1 lemon, zested and juiced
  • 1 x 250 ml tub crème fraîche
  • a generous pinch freshly ground black pepper
  • olive oil, for drizzling
  • lemon wedges, to garnish

Cooking Instructions

1. Mix the trout, parsley, lemon zest and juice in a bowl.

2, Add the crème fraîche and black pepper, mix to combine, cover and chill until ready to serve. Drizzle with olive oil and garnish with lemon wedges.

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Photographs: Jan Ras
Production: Abigail Donnelly

Rose and Adam Williams Recipe by: Rose and Adam Williams
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Wife-and-husband team Rose and Adam Williams have transformed a beautiful old stable on Oaklands Farm an hour outside of Cape Town, into Vygie Kitchen and Dining Room, a destination restaurant that’s worth the drive.

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