Smoked Trout Pâté

You can make this moreish pâté in a jiffy and easily customise it to reflect your own tastes – maybe with a dash of cayenne pepper or paprika. You could also try making it with smoked salmon or smoked mackerel instead of smoked trout.

CLICK HERE TO BUY SMOKED RAINBOW TROUT FILLETS

Prep Time10 min
Total Time10 min
Serving Size4

Course
- Starter
Cooking Method
- Blend

Ingredients

2 smoked rainbow trout fillets, skin removed
3tsp extra-virgin olive oil
2tbsp crème fraîche
1tsp horseradish sauce
Juice of 1 lemon
1tsp chopped dill
1 bunch of chives, chopped
Sea salt and black pepper

Method

Place one of the smoked trout fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice.

Pulse the ingredients until they form a textured pâté.

Taste and adjust the seasoning, adding more lemon juice if required, then pulse the mixture two or three more times.

Flake the remaining trout fillet with your fingers and fold it into the pâté along with the dill.

Transfer the pâté to a serving dish, sprinkle the chives over the top and serve with oatcakes or your favourite bread, toasted, buttered and still warm.