Festive: Loch Venachar hot smoked trout paté with cucumber pickle & Perthshire rapeseed oil croutes
Loch Lomond & The Trossachs National Park is an iconic place with outstanding landscapes, habitats and communities. We work to ensure a sustainable future for this special place.
Ingredients
- 400g hot smoked trout (or hot smoked salmon or mackerel)
- 50g butter at room temperature
- 200ml sour cream
- 1 thumb of horseradish (or two tbsp horseradish sauce)
- Chervil
- Chives
- Zest of two lemons
- Black pepper
- 150ml white wine vinegar
- 75g golden caster sugar
- 1 star anise
- A few peppercorns
- 1 vanilla pod
- 1 cucumber
- A good quality granary loaf
- Perthshire rapeseed oil
- Some thyme sprigs
- Hebridean sea salt
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