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Smoked trout pâté with Melba toast
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2 x 125g packs hot smoked rainbow trout fillets
125g crème fraîche
125ml double cream
1½ tbsp creamed horseradish sauce
1 tbsp lemon juice, or to taste
¼ x 20g pack dill, leaves only, plus extra to garnish
12 slices thick sliced white bread
2 x 100g packs mild smoked trout
4 slices, cut into 2-3cm strips
Lemon pieces, to garnish
1. Put the hot smoked trout fillets, crème fraîche, double cream, horseradish, lemon juice and dill into a food processor, and pulse until the mixture forms a smooth pâté, but still with some texture. Season and add more lemon juice if necessary. Cover and chill until needed.
2. Preheat the grill to high. Toast the slices of bread lightly on both sides.
3. Using a bread knife, cut the crusts off the toasted bread. Then, holding the toast flat against a board, slide the knife between the toasted edges to split the bread horizontally. Cut each slice into 2 triangles. Return these to the grill, untoasted sides up, and toast for a further 1 minute until golden and the edges have curled slightly.
4. To serve, spoon a little of the pâté onto each piece of toast, then top with a few of the smoked trout strips. Garnish with dill and lemon pieces. Serve with salad leaves for a more substantial meal.
Typical values per serving:
This recipe was first published in May 2017.