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Smoked Trout Pate or Dip Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
2 Peppered (or plain) Smoked Trout Fillets /100g Smoked Salmon Trims
280g Cream Cheese
1 Freshly Juiced Lemon
Single Cream (optional)
Freshly Ground Black Pepper
Paprika
Parsley
Blend together the Smoked Trout Fillets and the cream cheese. Add lemon juice and freshly ground black pepper to taste.
Leave the texture firm for pâté; for a dip loosen the mixture by adding single cream. Garnish with a sprinkle of paprika or chopped parsley.
Serve as a dip with Sable biscuits or Canapé Shells, or as pâté with Sourdough bread or toast and Welsh Salted Dragon Butter.
The Smoked Trout produces a very delicate flavour. Substitute with our Smoked Salmon Trims for a more robust pâté or with Smoked Mackerel or poached Smoked Haddock flakes and a little softened butter for fulsome flavour.
This Smoked Trout Pate recipe is also delicious spread over Crostini or Blinis with a sprinkle of Caviar to garnish.
