Smoked Trout Pâté is a traditional British recipe for classic starter of smoked trout, butter, lemon juice and cream that is pureed, set in ramekins and served with hot buttered toast. The full recipe is presented here and I hope you enjoy this classic British version of: Smoked Trout Pâté.
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The original pâté may be a French dish, but it's little known that the idea of turning lightly-smoked fish into a pâté that can be served with or spread on toast originated in Great Yarmouth! Though smoked trout is given as an example here this recipe is suited to just about any smoked fish.
Ingredients:
2 smoked trout (about 250g apiece), skinned and boned
50g butter, softened
2 tbsp lemon juice
4 tbsp single cream
black pepper, to taste
pinch of ground mace
cucumber and lemon slices, to garnish
Method:
Place the fish, butter, lemon juice, cream, pepper and mace in a food processor and blend to a smooth paste.
Divide the mixture equally between 4 ramekins, place in a refrigerator and chill for at least 1 hour before serving.
Garnish with slices of cucumber and lemon and serve with fingers of hot toast.
