Smoked Trout Pâté recipe
information
The method is suitable for many other types of smoked fish and here trout is blended with lemon juice, butter and cream to make a rich pate.
ingredients
2 smoked trout, each weighing about 275 g (10 oz),
skinned and boned
50 g (2 oz) butter, softened
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) fresh single cream
pepper
pinch of ground mace
cucumber and lemon slices, to garnish
skinned and boned
50 g (2 oz) butter, softened
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) fresh single cream
pepper
pinch of ground mace
cucumber and lemon slices, to garnish
method
1. Put the trout flesh in a blender or food processor.
2. Add the butter, lemon juice, cream, pepper and mace and blend together until smooth.
3. Divide the pate equally between 4 ramekin dishes. Chill for 1 hour before serving. Garnish with cucumber and lemon slices.
Serve accompanied with fingers of wholemeal toast.
2. Add the butter, lemon juice, cream, pepper and mace and blend together until smooth.
3. Divide the pate equally between 4 ramekin dishes. Chill for 1 hour before serving. Garnish with cucumber and lemon slices.
Serve accompanied with fingers of wholemeal toast.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
