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    Smoked Trout Pâtè

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    Smoked Trout Pâtè

    For a simple canapé, serve the pâté in ready-to-eat mini croustades, garnished with a little fresh dill.


    • For the crostini:
    • 1 Waitrose baguette, cut into 1cm slices
    • olive oil, for brushing
    • For the pâté:
    • 1 x 120g pack Waitrose Scottish Smoked Trout
    • 1 x 250g pack Italian Ricotta Cheese
    • 2 tbsp Waitrose Creamed Horseradish Sauce
    • 4 salad onions, roughly chopped
    • Juice of 1 lemon


    1. To make the pâté, place all the ingredients in a food processor and blend until smooth. Season with black pepper. Place in ramekin dishes and chill.
    2. To make the crostini, brush each slice of bread with a little oil and place in a preheated oven 200ºC, gas mark 6, for 8-10 minutes or until crisp. Serve the pâté on the warm crostini, garnished with fresh dill.

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