Thursday, 26 April 2012

Simple fish pate....twice

If you want flavour without much work then these are perfect. Ideal for throwing together if you get told last minute that you're responsible for some pre-starters for a dinner party as I was last week. On some sourdough bread with a little topping of creme fraiche or even caviar (a rare treat) if you're feeling really extravagant sets then off perfectly. Alternatively if you just fancy something on a big doorstep of toast before bed then these will do very nicely.

Hot smoked trout pate
1 fillet hot smoked trout coarsely chopped
2tbsp creme fraiche
2tsp gherkins finely chopped
2tsp dill finely chopped
Squeeze lemon juice

Kipper pate
1 kipper roasted for 10 minutes until cooked, flesh removed and cooled
1tsp sweet paprika
2tbsp creme fraiche
squeeze lemon

For both of these the method is the same. Put all the ingredients in a bowl and mix into a homogenous mixture with a bowl and serve whatever way the occasion demands. Lots of flavour, very little effort.

1 comment:

  1. They sound great, I do something similar with smoked mackerel which is always totally delicious and gobbled up by all who try it.


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