Hot-Smoked Trout Pâté - River Cottage
This keeps well in the fridge for about a week, sealed with clarified butter. This recipe also works great with hot-smoked mackerel.
Ingredients
- 300g hot-smoked trout (or mackerel or salmon) fillet, skinned
- 2–2½ teaspoons English mustard
- 1 heaped tablespoon crème fraîche
- ½ teaspoon caster sugar
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon coarsely ground black pepper
- 2–3 tablespoons chopped dill or chives
- ½ teaspoon paprika (optional)
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