Kirsty Scobie, Fenella Renwick

Smoked Trout Pâté

Preparation info
    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Method

Use 250 g hot smoked trout instead of the smoked mackerel fillets, leave out the spring onions and swap the parsley for a finely chopped sprig of dill.