Hot-Smoked Trout Pâté
This keeps well in the fridge for about a week, sealed with clarified butter. This recipe also works great with hot-smoked mackerel.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Food processor
- Blender
- Mixing bowl
- Spoon
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)
More Like This
Smoked Trout Pâté
freshfishdaily.co.uk
Smoked Mackerel Tartare
rivercottage.net
Smoked Trout Pâté Recipe | Booths Supermarket
booths.co.uk
Smoked Trout Pâté
americastestkitchen.com
Smoked Trout Pâté
americastestkitchen.com
Smoked Mackerel Pâté
freshfishdaily.co.uk
Smoked trout pâté - Cookidoo® – the official Thermomix® recipe platform
cookidoo.com.au
CURED SMOKED TROUT
hotsmoked.co.uk