Smoked trout pâté.
When I made this pâté for my birthday party, it was all gone in a couple of minutes, including the bread (which was a no-knead bread). The pâté is fancy enough to serve at a party, but I wouldn’t mind spreading it on a sandwich and eat it for breakfast or lunch.
Recipe from Nigella Express by Nigella Lawson.
Ingredients:
2 smoked trout fillets, approximately 125 g in total
50 g cream cheese
1 tbsp horseradish sauce
2 tbsp lemon juice
1/4 tsp cayenne pepper
2 tbsp olive oil
*This is the original recipe and I always begin with this version, but then I add some more of everything according to taste.
Put all the ingredients into a blender and blitz until smooth.
Spoon the mixture into a nice looking bowl, cover with clingfilm and keep in the fridge untill it is cool.
3 Responses to “Smoked trout pâté.”
Im now CRAVING this badly. On black bread, with strong onions. Holy yum. Thanks for the recipe!
Almost forgot about that one. Can’t remember using cream cheese when I made it. Or horseradish sauce. Thanks for the tip!
Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.,
All the best to you
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