Hot Smoked Trout Pâté
Ingredients
1 Pair Hot Smoked Trout, skinned, boned and flaked
8 oz Cream Cheese
1 tbspn lemon juice
1 tbspn horseradish sauce
¼ pint double cream
Fresh dill to garnish
Method
Place all ingredients except dill and cream in a blender/food processor and blend until smooth. Add cream until you get the consistency you want. Spoon into a dish, cover and chill.
Garnish with dill sprigs and serve with a crusty brown bread.
1 Pair Hot Smoked Trout, skinned, boned and flaked
8 oz Cream Cheese
1 tbspn lemon juice
1 tbspn horseradish sauce
¼ pint double cream
Fresh dill to garnish
Method
Place all ingredients except dill and cream in a blender/food processor and blend until smooth. Add cream until you get the consistency you want. Spoon into a dish, cover and chill.
Garnish with dill sprigs and serve with a crusty brown bread.
That flavour was just so immense... A delight to eat your food... This man is creating a whole new culinary education
- Gary Rhodes
