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Hot-Smoked Trout Pate with Wholegrain Toast
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This creamy trout pâtè with capers and fresh dill makes an easy starter or lunchtime snack, served with wholegrain toast and lemon wedges.
Make the pâté up to a day before you want to eat it, cover and chill. If you don't have a food processor, beat the soft cheese and butter in a bowl until smooth, then beat in the flaked trout. The pâtè will have a slightly coarser texture.
The smoked and tangy flavours here would really go well with an aromatic, crisp but slightly creamy New World Pinot Grigio.
Typical values per serving:
This recipe was first published in September 2005.