Sunday, 30 January 2011

Trout Pate

With the left over trout from the recipe below I made this lovely little trout pate for lunch. 

Carefully flake the trout flesh with your fingers into a mixing bowl, making sure you check and remove any bones. To about 200g of fish add 2 tbsp mayo, 2 tbsp Greek yogurt, 2 tsp horseradish cream (or some fresh grated horseradish), a good squeeze of lemon juice, a handful of chopped herbs of one or more of the following; parsley, dill, chervil, chives, and some salt and pepper. I also sometimes add some cream cheese if it needs bulking out or a knob of melted butter to help it set and give it a richer taste but didn't feel the need to this time. Thoroughly mix all the ingredients together with a fork and allow it to rest in the fridge for an hour or so.

Serve with toast and extra wedges of lemon. This exact same recipe works amazingly with smoked mackerel too...

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