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Smoked Trout Pâté

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

serves 4
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

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.

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