As I pulled the first batch of Yorkshire pudding from the oven, I couldn’t help but think of the festive gatherings that awaited us. This Creamy Smoked Trout Pâté with Festive Red Cabbage Slaw combines tradition with convenience, offering a quick and easy way to impress your guests. With its crisp edges and airy center, the giant Yorkshire pudding serves as the perfect vessel for the rich, creamy pâté and the vibrant crunch of the tangy slaw. It’s a delightful crowd-pleaser that brings a taste of elegance to your table without the fuss. Whether you’re hosting a holiday party or just craving a special meal, this dish has all the comforts of home. Ready to explore how to make this showstopper? Let’s dive in! Why try smoked trout pâté? Easy, elegant dish: This recipe is a fantastic way to elevate your entertaining game with minimal effort. Flavor explosion: The combination of the smoky trout and tangy slaw creates a taste that’s both refreshing and indulgent. Festive look: The giant Yorkshire pudding makes for a striking presentation, perfect for holiday gatherings! Versatile options: Whether you’re serving it as a festive appetizer or pairing it with a light salad, this delight can adapt to any occasion. Make-ahead friendly: Prepare the pâté and slaw in advance to save time and stress on your special day. Crowd-pleaser: With its rich, savory flavors and beautiful colors, this dish is sure to impress both family and friends. If you’re looking for more creative appetizers, check out Fried Shrimp Cabbage or Seared Scallops Savor. Smoked Trout Pâté & Red Cabbage Slaw Ingredients For the Yorkshire Pudding Vegetable Oil – Ensures crispy edges; use sunflower or canola oil for best results. Plain Flour – Provides structure; gluten-free flour can be used if desired. Whole Milk – Adds moisture; non-dairy milk works in a pinch, just check for flavor consistency. Eggs – For aeration and structure; go for large, free-range eggs for the best rise. For the Pâté Cream Cheese – Creates a creamy base; goat cheese can be a tangy alternative. Horseradish – Provides a spicy kick; prepared horseradish makes for an easy choice. Lemon – Brightens flavors; feel free to use zest for an extra zing. Chives – Lends a mild onion taste; scallions can substitute nicely. Hot-smoked Trout – Key ingredient for smoky flavor; pick sustainable options when available. For the Slaw Red Wine Vinegar – Adds necessary acidity; white vinegar can work in its stead. Extra Virgin Olive Oil – Ensures smoothness; avocado oil is a wonderful alternative. Red Onion – Gives sharpness and a pop of color; shallots offer a milder taste if preferred. Red Cabbage – Main crunchy vegetable; green cabbage can be swapped in if needed. Flat-leaf Parsley – Freshens the dish; cilantro can substitute for a different flavor profile. Apple – Brings sweetness; pears can also add a unique crunch. Walnut Halves – For a delightful crunch; pecan halves can be a suitable swap. Elevate your culinary experience with this Smoked Trout Pâté & Red Cabbage Slaw, perfect for impressing guests at your next gathering! Step‑by‑Step Instructions for Smoked Trout Pâté & Red Cabbage Slaw Step 1: Prepare the Yorkshire Pudding Batter In a large bowl, whisk together plain flour, whole milk, eggs, and a pinch of salt until smooth. Ensure there are no lumps in your batter for a perfect rise. Let the mixture rest for at least 30 minutes at room temperature; this resting period is essential for achieving a beautifully puffed Yorkshire pudding. Step 2: Heat the Oil Preheat your oven to 425°F (220°C). While it heats, pour vegetable oil into a pudding tray or a large oven-safe dish, enough to coat the bottom. Place the tray in the oven and allow the oil to heat for about 10 minutes until it’s shimmering hot. This ensures your Yorkshire pudding will be crispy and golden when baked. Step 3: Bake the Yorkshire Pudding Once the oil is hot, carefully remove the tray from the oven and pour the rested batter into the sizzling oil — it should sizzle immediately. Return the tray to the oven and bake for 25-30 minutes, or until the pudding has puffed up dramatically and turned a deep golden brown. Resist opening the oven door during baking for the best rise. Step 4: Make the Smoked Trout Pâté While the Yorkshire pudding is baking, prepare the smoked trout pâté. In a blender or food processor, combine cream cheese, horseradish, lemon juice, chives, and the hot-smoked trout. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with salt or more lemon juice, if desired. Step 5: Prepare the Red Cabbage Slaw In a large mixing bowl, combine finely shredded red cabbage, sliced red onion, chopped apple, flat-leaf parsley, and walnut halves. In a small bowl, whisk together red wine vinegar and extra virgin olive oil to create a dressing. Pour the dressing over the slaw and toss well to combine, ensuring the vegetables are evenly coated for a flavorful crunch. Step 6: Serve Your Dish Once the Yorkshire pudding has finished baking, remove it from the oven and let it cool for a few minutes. Carefully fill the Yorkshire pudding with the creamy smoked trout pâté, then generously top it with the vibrant red cabbage slaw. Garnish with additional chives or lemon wedges if desired, and serve warm for the best experience! Expert Tips for Smoked Trout Pâté & Red Cabbage Slaw Batter Resting: Let the Yorkshire pudding batter rest for at least 30 minutes to ensure it puffs beautifully while baking. Oil Temperature: Make sure the vegetable oil is hot enough before adding the batter, as this helps create that coveted crispy edge. Blending Thoroughly: For a smoother pâté, blend the ingredients until completely smooth, adjusting the seasoning as needed for a balanced flavor. Toppings Matter: Don’t skip the garnish! Fresh chives or lemon wedges elevate the dish, adding a pop of color and flavor to your smoked trout pâté & red cabbage slaw. Slaw Freshness: Mix the red cabbage slaw right before serving to keep the veggies crunchy and vibrant, enhancing every bite. What to Serve with Smoked Trout Pâté & Red Cabbage Slaw Nothing elevates this delightful dish quite like the right accompaniments, enhancing every bite and making your meal complete. Crispy Baguette: Perfect for scooping up pâté and adds a crunchy texture that contrasts beautifully with the creamy flavors. Roasted Baby Potatoes: The crispy exterior and fluffy interior pair well with the pâté, offering comforting heartiness to each bite. Lightly Dressed Green Salad: A simple mix of greens adds a fresh note, complementing the richness of the pâté and balancing the dish. Prosecco or Sparkling Wine: The bubbly effervescence cuts through the richness, making it a festive pairing for any gathering. Pickled Vegetables: A tangy crunch provides a delightful counterpoint to the velvety pâté, enhancing flavor complexity. Chilled White Wine: A crisp Sauvignon Blanc or Chardonnay will beautifully amplify the smokiness of the trout while refreshing the palate. Lemon Tart: For dessert, this bright and zesty treat mirrors the vibrant flavors of the slaw, concluding your meal on a refreshing note. Garlic Herb Butter Shrimp: These succulent bites offer a different seafood option, creating a harmonious dinner that echoes the flavors of your trout pâté. Storage Tips for Smoked Trout Pâté & Red Cabbage Slaw Fridge: Keep the creamy smoked trout pâté and red cabbage slaw stored separately in airtight containers for up to 2 days. This ensures freshness and prevents the slaw from becoming soggy. Freezer: While it’s best fresh, you can freeze the smoked trout pâté for up to 1 month. Thaw in the fridge overnight before serving and give it a quick stir. Avoid freezing the slaw, as it won’t retain its crunch. Reheating: If you want to warm up the Yorkshire pudding, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Enjoy your delicious smoked trout pâté & red cabbage slaw warm! Serving: For the best taste experience, fill the Yorkshire pudding just before serving, so everything stays fresh and vibrant! Make Ahead Options These Smoked Trout Pâté & Red Cabbage Slaw ingredients are perfect for meal prep, allowing you to save time and effort during busy weeknights or festive gatherings. You can prepare the smoked trout pâté and the slaw up to 2 days in advance; just be sure to store both covered in the refrigerator to maintain their flavors and freshness. The Yorkshire pudding batter can be made up to 24 hours ahead; simply refrigerate it and give it a good whisk before pouring it into the hot oil to bake. When you’re ready to serve, bake the Yorkshire pudding fresh and fill it with the chilled pâté and slaw, and you’ll have a stunning dish ready in no time! Variations & Substitutions for Smoked Trout Pâté & Red Cabbage Slaw Customize your Smoked Trout Pâté & Red Cabbage Slaw to suit your taste buds and dietary needs — the possibilities are endless! Dairy-Free: Substitute cream cheese with a plant-based cream cheese for a creamy, non-dairy alternative. Your guests won’t even notice the difference! Gluten-Free: Use a gluten-free flour blend in the Yorkshire pudding for those with gluten sensitivities. It will still puff up beautifully! Vegetarian: For a meat-free twist, swap the smoked trout with roasted bell peppers and blend them into the pâté; it delivers a bright and savory flavor. Extra Zing: Add a teaspoon of Dijon mustard to your pâté mixture for a delightful kick. It enhances the richness beautifully! Smoky Flavor Boost: Incorporate a touch of liquid smoke into the pâté to amplify the smoky flavor without using smoked fish. This gives your dish a unique depth. Spicy Kick: Blend in some finely chopped jalapeños or a splash of hot sauce to the pâté for those who crave an extra kick. It’ll add a dynamic layer of heat! Sweet-Lemon Slaw: For a sweeter slaw, use honey or maple syrup in the dressing. It beautifully balances the tanginess of the vinegar. Nut-Free: Omit walnuts in the slaw and add sunflower seeds for crunch without the allergens. They’ll add a delightful texture! These variations not only make your dish more inclusive but also serve to enhance its exciting flavors. For more delightful seafood inspiration, don’t forget to explore the zesty flavors in my Red Chile Tostadas or try the luxurious Seared Scallops Savor. Enjoy your culinary adventure! Smoked Trout Pâté & Red Cabbage Slaw Recipe FAQs What should I look for when selecting smoked trout? Absolutely! When choosing smoked trout, look for fish that has a firm texture and a fresh fish aroma. Ideally, opt for sustainable options found in your local market. If you’re unsure, ask the fishmonger about the source – it should have a nice smoky aroma, but steer clear of any with a strange or overly fishy smell. How long can I store the smoked trout pâté and slaw? Both the smoked trout pâté and the red cabbage slaw can be stored separately in airtight containers in the fridge for about 2 days. This ensures that the slaw remains crunchy and the pâté retains its creamy texture. Just remember to give them a quick stir before serving for the best flavor! Can I freeze the smoked trout pâté? Yes, you can! To freeze the smoked trout pâté, place it in an airtight container or a freezer-safe bag, removing as much air as possible. It can typically be frozen for up to 1 month. When you’re ready to enjoy it, thaw it in the fridge overnight and then give it a good stir. However, I wouldn’t recommend freezing the slaw, as it won’t keep its delightful crunch. What should I do if my Yorkshire pudding doesn’t rise? Very common! If your Yorkshire pudding fails to rise, it might be due to several factors. Firstly, ensure your batter was smooth and rested for at least 30 minutes—this resting period is crucial. Also, check that your oil is sufficiently hot before adding the batter. The batter should sizzle as soon as it touches the oil. Lastly, avoid opening the oven door while baking, as the sudden temperature drop can hinder rising. Can I use other ingredients in the red cabbage slaw? The more the merrier! Feel free to customize the slaw to suit your taste preferences. For example, swap red cabbage with green cabbage if that’s all you have, or even add carrots for an extra crunch. If you’re looking for more sweetness, consider adding thinly sliced pears instead of apples. The beauty of this slaw is its versatility, so feel free to experiment with whatever veggies you have on hand! Delicious Smoked Trout Pâté & Red Cabbage Slaw Experience This Smoked Trout Pâté & Red Cabbage Slaw is a quick and easy gourmet appetizer that delights the senses. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsResting Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 6 servingsCourse: SeafoodCuisine: FestiveCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Yorkshire Pudding1 cup Vegetable Oil Use sunflower or canola oil for best results.1 cup Plain Flour Gluten-free flour can be used if desired.1 cup Whole Milk Non-dairy milk works in a pinch.3 large Eggs Free-range eggs for the best rise.For the Pâté8 oz Cream Cheese Goat cheese can be a tangy alternative.1 tbsp Horseradish Prepared horseradish makes for an easy choice.1 Lemon Feel free to use zest for an extra zing.2 tbsp Chives Scallions can substitute nicely.8 oz Hot-smoked Trout Pick sustainable options when available.For the Slaw1 tbsp Red Wine Vinegar White vinegar can work in its stead.2 tbsp Extra Virgin Olive Oil Avocado oil is a wonderful alternative.1 Red Onion Shallots offer a milder taste if preferred.4 cups Red Cabbage Green cabbage can be swapped in if needed.1/4 cup Flat-leaf Parsley Cilantro can substitute for a different flavor profile.1 Apple Pears can also add a unique crunch.1/2 cup Walnut Halves Pecan halves can be a suitable swap. Equipment BlenderMixing BowlOvenpudding tray Method Step‑by‑Step Instructions for Smoked Trout Pâté & Red Cabbage SlawIn a large bowl, whisk together plain flour, whole milk, eggs, and a pinch of salt until smooth. Let the mixture rest for at least 30 minutes.Preheat your oven to 425°F. Pour vegetable oil into a pudding tray and place in the oven to heat for about 10 minutes.Once the oil is hot, pour the rested batter into the sizzling oil and bake for 25-30 minutes until golden brown.In a blender, combine cream cheese, horseradish, lemon juice, chives, and hot-smoked trout. Blend until smooth.In a large bowl, combine finely shredded red cabbage, sliced red onion, chopped apple, flat-leaf parsley, and walnut halves. Prepare a dressing with red wine vinegar and olive oil.Fill the Yorkshire pudding with the smoked trout pâté, top with the red cabbage slaw, and serve warm. Nutrition Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 12mgCalcium: 100mgIron: 2mg NotesMix the red cabbage slaw right before serving to keep the veggies crunchy and vibrant. Tried this recipe?Let us know how it was!
