

Smoked Trout Pate With Attitude……
By Simon Al-fresco, Fish, Sharing, Simple Supper Eclectic
December 1, 2015
One of my all time favourites, smoked trout pate with a bit of attitude, served on lightly toasted buttered sourdough, epic taste and super simple.........Fancy smoking your own trout........Check out our recipe: Smoked Rainbow Trout......
- Prep: 20 mins
- Yields: 4 Snack size
Directions
Put the ricotta cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has attitude – it should be hot, smoky and salty, so add more horseradish or lemon juice if needed.
Flake the trout, removing any skin and bones. Use a spatula to fold the flaked trout into the ricotta mixture gently so you have smaller bits and nice chunks. Place into a single nice looking serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold. Beautiful any time day/evening, served on hot buttered sourdough toast.........
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