Chef Joe’s Recipe of the Month

SMOKED TROUT PATE WITH HORSERADISH Serves 4

Ingredients 125g smoked trout, skin removed 1-2 tsp. hot horseradish sauce 1 tbsp. crème fraiche 1 tsp. chopped fresh chives juice ½ lemon salt and pepper to season fresh watercress leaves and toasted rustic bread to serve

Method Flake 3/4 of the smoked trout and place in a food processor. Add the horseradish, crème fraiche, salt and pepper and some of the lemon juice.

Pulse the food processor until the pate is fairly smooth. Scrape out the pate into a clean bowl and taste, add more horseradish, lemon, salt & pepper if you need to.

Flake in the rest of the smoked trout and stir in the chives. Check for seasoning again.

Chill the pate for 30 minutes and then it is ready to serve.

 

Skip to content