Smoked trout pâté

    1 hour 10 min

    This smoked trout pâté is an absolute treat and I never seem to make enough. Smoked trout is such an incredibly flavoured fish and is fantastic for those that shy away from the stronger flavours of bony freshwater fish such as pike and carp. Enjoy with crusty bread at a summer picnic and wash this pate down with an ice chilled Australian Chardonnay.

    geneviever

    Hampshire, England, UK
    10 people made this

    Ingredients
    Serves: 4 

    • 250g smoked trout fillets
    • 110g crème fraîche
    • 1 tablespoon lemon juice
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh chives
    • 1 pinch paprika
    • 1 pinch ground nutmeg
    • salt and pepper, to taste
    • To garnish
    • lemon wedges
    • watercress

    Method
    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Remove any skin or bones from the trout fillets and flake into a food processor. Add the crème fraîche, lemon juice, fresh herbs and spices and blend until smooth. Transfer to a serving dish and chill in the fridge for at least 1 hour.
    2. Garnish with lemon wedges and watercress and serve.

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