Smoked trout pate

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Smoked trout pate

(4) Rate it

  • 0:40 Prep
  • Makes 2 – 3 cups
  • Capable cooks

It might sound sophisticated but this French-style smoked trout pate is quick and easy to prepare.

Featured in
Celebrations, French recipes

Ingredients

  • 400g smoked trout fillet
  • 280g unsalted butter, softened
  • 2 tablespoons horseradish cream
  • Pinch of cayenne pepper
  • 100ml (5 tablespoons) creme fraiche or sour cream
  • 40ml (2 tablespoons) lemon juice, plus extra to serve
  • 2 tablespoons chopped fresh dill

Method

  • Step 1
    Place all ingredients in a food processor and process until combined, then season with salt and pepper. Place in a bowl, cover and refrigerate for 30 minutes. Spread on toasted bread and drizzle over extra lemon juice.

  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication: Taste.com.au

Source: taste.com.au

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