Neven Maguire's Smoked Trout Paté from Neven's Kilkeny Christmas.


  • 150g Goatsbridge hot smoked trout, chopped
  • 75g Goatsbridge cold smoked trout, chopped
  • 200g (7oz) soft cream cheese
  • Small bunch of fresh chives or dill, very finely chopped
  • Zest of 1 lemon
  • Grilled sourdough bread, to serve


  1. In a blender add 100g of the hot smoked trout, 50g the cold smoked trout along with cream cheese.
  2. Blend until smooth with a little texture.
  3. Transfer to a bowl and add in the remaining chopped trout.
  4. Add in the chopped herbs, lemon zest and stir through.
  5. Transfer to a jar and keep in the fridge until requred.