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Ingredients
- 1 small smoked trout
- 60 g (2 oz) soft butter
- 250 g (8 oz) light cream cheese
- 2–3 tablespoons lemon juice
Method
1. Remove the skin from the trout and lift off all the flesh, avoiding the bones. Place the trout meat in a food processor.
2. Add the butter and cream cheese, process until smooth. Add lemon juice, to taste, and process again briefly. Transfer the Pâté to a serving dish, and then refrigerate for at least an hour.
3. Garnish with sliced white onion, capers, dill and lime slices, if desired, or with a garnish of your choice. Serve with crackers or vegetable Crudités.
