Smoked trout pate

• 0:40 Prep


• Makes 2 - 3 cups


• Capable cooks

It might sound sophisticated but this French-style smoked trout pate is quick and easy to prepare.


Featured in
Celebrations, French recipes

Ingredients

• 400g smoked trout fillet


• 280g unsalted butter, softened


• 2 tablespoons horseradish cream


• Pinch of cayenne pepper


• 100ml (5 tablespoons) creme fraiche or sour cream


• 40ml (2 tablespoons) lemon juice, plus extra to serve


• 2 tablespoons chopped fresh dill

Method

• 
  
  
  Step 1
  
  
  
  Place all ingredients in a food processor and process until combined, then season with salt and pepper. Place in a bowl, cover and refrigerate for 30 minutes. Spread on toasted bread and drizzle over extra lemon juice.
  
  

• Author: Valli Little


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au