Smoked trout pâté
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From A Taste of Britain
No cooking required for this classic pâté. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch.
Method
-
Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
-
Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
-
Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.
-
Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.
Ingredients
- 30g/1oz butter, softened
- 1 tbsp horseradish sauce
- 110g/4oz cream cheese
- 450g/1lb smoked trout fillet, skinned
- salt and freshly ground black pepper
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 3 tbsp olive oil
- 1 tbsp chopped fresh chives
- 1 baby gem lettuce, quartered
- ¼ cucumber, diced
- 4 slices sourdough, toasted, to serve
This link may stop to work if/when the BBC removes the recipes