Simple and easy-to-make, Smoked Trout Pate makes the perfect hors d’oeuvre, served with hot toast and butter.
Alternatively, serve it as a part of a cold buffet.
2 lb. smoked trout, skinned, boned and flaked
4 fl. oz. single cream
4 oz. cream cheese
2 tablespoons prepared horseradish sauce
2 tablespoons lemon juice
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
3 thin lemon slices, halved
Place the fish and cream in the jar of an electric blender and blend at high speed until the mixture forms a puree.
Alterna-tively, pound the fish with the cream, a little at a time, in a mortar with a pestle until the mixture forms a smooth paste.
Spoon the puree into a medium-sized mixing bowl. With a wooden spoon, beat in the cream cheese, horseradish sauce, lemon juice, pepper and parsley. Con-tinue beating the mixture until it is smooth and creamy. Spoon the pate into individual ramekin dishes. Smooth the top down with the back of a spoon and garnish with the lemon half slices.
Place the dishes in the refrigerator to chill for 1 hour before serving.
Smoked trout makes a superb hors d’oeuvre, either on its own or made into a creamy pate’ and served with thin hot toast.