Smoked Trout Pate Recipe

Smoked trout Pate may be made up to 1 day in advance, covered with plastic wrap, and then refrigerate until required.

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Ingredients Of Smoked Trout Pate

• 1 small smoked trout
• 60 gm. soft butter
• 250 gm. light cream cheese
• 2-3 tbsp. lemon juice

Method Of Smoked Trout Pate

• Remove the skin from the trout and lift off all the flesh, avoiding the bones. Place the trout meat in a food processor.
• Add butter and cream cheese, process until smooth. Add lemon juice to taste and process again briefly.
• Transfer the pate to a serving dish and then refrigerate for an hour.
• Garnish with sliced white onion, capers, dill and lime slices or any garnish of your choice.
• Serve with crackers or vegetable crudites or garlic bread.