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Put the trout flesh in a blender or food processor. Add the butter, lemon juice, cream, pepper and mace and blend together until smooth. Divide the pate equally between 4 ramekin dishes. Chill for 1 hour before serving. Garnish with cucumber and lemon slices. Serve accompanied with fingers of wholemeal toast.
2 smoked trout, skinned and boned, each weighing 10oz/275g
2oz butter, softened 50g
2tbsp lemon juice
4tbsp fresh light whipping cream
pepper
pinch of ground mace
cucumber and lemon slices, to garnish
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