Smoked Trout Paté Recipe
A Scandinavian-style paté, attributed to Clare Ferguson, which I found on Huey's website, and have adapted for the 2005 Zaar World Tour. Huey (
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Cooking tools:
- Food processor
- Kitchen scale
- Nonstick skillet
- Stove
- Citrus press
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Spoon
- Serving bowl
Ingredients
- 1 teaspoon olive oil
- 4 garlic cloves, crushed
- 1 lemon, juice of
- 250 g smoked trout fillets, skin & bones removed & flaked
- 100 g low-fat cream cheese
- 1 teaspoon paprika
- 1 pinch sea salt
- 2 teaspoons freshly chopped dill
- 3 celery ribs, cut into sticks
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