Smoked Trout and Dill Pate |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A very easy pate to make, Can be served as one large pate or in individual ramekins. Fantastic with melba toasts or crackers. Great served in individual tart shells. topped with a sprig of dill as garnish. Ingredients:
1 kg smoked trout (2 lb) |
300 g butter, softened (may vary dependng on the weight of the fish flesh) |
2 tablespoons chopped fresh dill |
2 teaspoons lemon juice |
3 drops tabasco sauce or 3 drops chili sauce |
Directions:
1. Remove the fish flesh from the skin and bones.
2. Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
3. Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
4. Spoon into a large serving dish or individual ramekins.
5. Fantastic spread into small tart cases.
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