See Also: Smoked Trout Pate(recipes)
Smoked Trout Mousse Wrapped in Smoked Salmon(recipes)
Teriyaki smoked eel with smoked eel and trout salad(recipes)
Smoked Mackerel Pate(recipes)
Hot smoked trout with Jersey potatoes(recipes)
Hot and sour smoked trout salad with cashews(recipes)
Sushi Rolls with Cold Smoked Rainbow Trout(recipes)
Warm salad of tea-smoked trout with crispy bacon, frisee and horseradish(recipes)
pate(dictionary)
pate(2)(dictionary)

Smoked Trout Pate (recipes)






Serves 8



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



450g/1lb smoked trout fillets or 2 whole smoked trout (225g/8oz each) 225g/8oz unsalted butter, softenedjuice of 1 lemon 2 tbsp creamed horseradish large pinch of cayenne pepperlarge pinch of freshly grated nutmeg freshly ground black pepper 105ml/7tbsp sour cream or crème fraiche4 tbsp chopped chivesTo Serve:2 bunches watercress2 lemons cut into wedges 1 large loaf bread



Method



1. Skin and fillet the smoked trout ensuring that you remove all the bones. Roughly flake two of the fillets into the bowl of a food processor, reserving the remaining two for later. 2. Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper. Pulse to combine.3. Transfer the mixture to a bowl and flake in the remaining trout fillets. Fold in the sour cream, add the chives and stir well to combine. Check the seasoning, adding more lemon juice if required.4. Place a spoonful of the pate on each serving plate with a large handful of watercress and a wedge of lemon. Serve with crusty bread.