Smoked Trout Pate

Name: Smoked Trout Pate
Yield: Serves 6
Ingredients: lemon wedges, to serve; pinch of cayenne pepper; juice of ½ lemon; 2 tablespoons finely chopped dill; 200 g (7 oz) cream cheese, softened; 2 whole smoked trout or 4 smoked trout fillets, skinned, flesh flaked

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 whole smoked trout or 4 smoked trout fillets, skinned, flesh flaked
200 g (7 oz)

Starter
Side dish
Pescatarian

Method

Put the flaked trout in a bowl or food processor. Mash the flesh with a fork or briefly process until it is broken up, but still with plenty of texture.
Beat the cream cheese with a wooden spoon until soft. Add the smoked trout and mix together. Stir in the dill and lemon juice, then season with salt, pepper and cayenne pepper.
Chill