Ati Manel Smoked Trout Pâté

Smoked trout pâté is rare in conservas — most tinned fish pâtés work with sea fish, and freshwater trout is genuinely unusual territory for a Portuguese cannery. Ati Manel's version makes a strong case for why it belongs here.

Trout (Oncorhynchus mykiss), smoked and blended with extra virgin olive oil, tomato and white pepper. The smoke is gentle and clean — present throughout without dominating. The texture is silky and smooth, richer than a sardine pâté, with a brightness from the tomato and a mild acidity from the wine vinegar that keeps it light despite the oil content.

Spread thickly on dark rye or sourdough toast. Serve alongside sharp pickled cucumber — the acidity cuts through cleanly. Spoon into bitter leaves as a starter. Or stir through scrambled eggs for something more substantial.

Nutrition & Ingredients

Per 100 g

Ingredients: Trout (Oncorhynchus mykiss) (59%), extra virgin olive oil and tomato (32.3%), white pepper (1.8%), wine vinegar (sulphites), natural smoke, salt.

Allergens: Contains fish and sulphites. May contain traces of egg, gluten, molluscs and crustaceans.

Brand

Ati Manel was founded in Matosinhos in 1922 and canned until the founder's death in the late 1950s. Decades later, his great-grandson — graphic designer Luís Mendonça — found the original recipes, tools and supplier notes in a family basement and brought the brand back. Each tin carries that history in its design and in the fish inside.

Product Details

• Origin: Portugal
• Net weight: 75 g
• Storage: Room temperature before opening. Once opened, refrigerate and consume within 1–2 days.
• Shelf life: See tin for best before date.
• Consumption: Suitable for general consumption including children, elderly, and immunocompromised individuals. Not suitable for those with fish or sulphite allergies.