Mary Berry's Rustic Smoked Trout and Anchovy Pâté

Serve Mary Berry's rustic and simple smoked trout pâté as a fresh starter or a light lunch when a sandwich just won't do. As seen on her BBC2 series Simple Comforts.

From the book

Simple Comforts by
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats


Pâté is so comforting and makes such a generous sharing dish. Quick and easy to prepare, this pâté is delicious served with hot toast and makes a lovely starter or a great weekend lunch served with pickled beetroot (see page 202 of Simple Comforts for a recipe). Take care to keep some texture in the mixture – it shouldn’t be a smooth purée. Packets of smoked trout fillets are available in most supermarkets and the fillets look similar to poached salmon.

Serves 4


50g (2oz) butter, softened
2 anchovy fillets, roughly chopped
3 tbsp chopped dill, plus extra to garnish
1 tbsp hot horseradish sauce
100g (4oz) full-fat crème fraîche
125g (4½oz) smoked rainbow trout fillets
juice of ½ small lemon
1 tbsp chopped capers
salt and freshly ground black pepper
To serve:
sourdough bread

Essential kit

You will need: a food processor.


1. Measure the softened butter and anchovies into a small bowl and mash them together with a fork.

2. Spoon the mixture into a food processor, then add the dill, horseradish and crème fraîche. Season with a little salt and pepper, then whizz quickly for a few seconds. Add the trout fillets, lemon juice and capers and whizz again for a few seconds until just mixed but still with some texture. Check the seasoning, then spoon the mixture into a small rustic bowl.

3. Toast the bread and serve the pâté garnished with dill and with some pickled beetroot on the side.

Prepare ahead: Can be made up to a day ahead and kept in the fridge, then served at room temperature.

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