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
- 2 smoked trout each weighing about 10 oz skinned and boned
- 2 oz butter softened
- 2 tbsp lemon juice
- 4 tbsp fresh single cream
- pepper
- pinch of ground mace
- cucumber and lemon slices to garnish
Instructions
- Put the trout flesh in a blender or food processor.
- Add the butter, lemon juice, cream, pepper and mace and blend together until smooth.
- 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.
Calories: 337 kcal
Carbohydrates: 1 g
Protein: 31 g
Fat: 23g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 197 mg
Sodium: 211 mg
Potassium: 646 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 672 IU
Vitamin C: 3 mg
Calcium: 46 mg
Iron: 1 mg