Food & dining

Joining forces for a trout pate

Matt Baumann knows a lot about smoking fish. He co-owns Boston Smoked Fish Co. with partner Chris Avery, and their products are sold at numerous markets. That’s why chef Jeremy Sewall, partner at Row 34 and Island Creek Oyster Bar restaurants, came to Baumann with steelhead trout from the University of New Hampshire’s aquaculture program. Sewall partnered with the university to farm the trout raised in sustainable and environmentally sound ways, and he serves the fish at his restaurants. “Jeremy was looking for different things to do with the trout,” says Baumann. The two collaborated. The result: Smoked Steelhead Trout Pate. Boston Smoked Fish Co. smokes the trout, and then hand chops it to a rustic texture. With a woodsy aroma, a light blend of cream cheese, red onion, fennel, dill, and lemon juice offsets the smokiness and gives the coral-colored pate a bright flavor ($10 for 6 ounces). Last year the pate’s availability was limited, but the companies now have a better supply of the trout and cranked up production. Serve the pate on crackers and baguette slices, or also as a spread in a sandwich. Available at Boston Smoked Fish Co. at Boston Public Market, 100 Hanover St., Boston, 617-973-4909; American Provisions, 613 E. Broadway, South Boston, 269-6100; Formaggio Kitchen, 244 Huron Ave., 617-354-4750; Hooked Fish Shop, 1 Bow Market Way, Somerville, 617-684-5716; Fish, 75 Water St., Newburyport, 978-255-1597; Wegmans locations.

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