Ingredients (serves 24)
(The pate can be prepared the day before)
200g (1) whole smoked trout, bones removed
½ cup cream fraiche
100g cream cheese softened
2 teaspoon horseradish cream
1 teaspoon lemon zest
2 teaspoon lemon juice
1 teaspoon dill, chopped + extra for garnish
2 tablespoon chives, finely sliced
Sea salt & cracked pepper
1 loaf dark or light rye bread, cut 1cm slices
Method
- Use a 5cm round cookie cutter to cut the rye bread into circles. Place on a tray and toast under a grill on both sides until golden. Cool before topping with the pate.
- Break up the smoked trout in a small bowl, making sure all bones are removed. In a food processor, add cream fraiche and cream cheese and blitz until smooth. Then add half of the trout, horseradish cream, lemon zest and juice and blitz again. Place in a bowl and add remaining trout, dill and chives, stir to combine and season to taste. Cover with plastic wrap and place in the fridge if preparing overnight or place in a piping bag with a star nozzle and get ready to plate.
To Serve
Pipe trout pate on the toasted rye bread and garnish with dill and serve.
Chef's Notes
You can substitute smoked trout with smoked salmon, and you can use any toasted sourdough or bread of your choosing.
