Hot-smoked trout pâté
I like to serve this with rye bread as a starter, or on toast as a canapé with drinks. It keeps quite well for a week or so in the fridge: just spoon it into a jar, pressing down carefully to ensure there are no pockets of air, then seal the top with a layer of clarified butter. The recipe works well with hot-smoked mackerel, too.
Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. Transfer to a bowl.
Break the remaining fish into flakes and stir it into the blended mixture with the pepper and dill or chives. Taste and add more lemon juice, if necessary. Ideally, leave to rest in a cool place for an hour or two before serving.
Serve the pâté with a dusting of paprika, if you like, and with buttered bread or toast. A scaled-down version of this, on small pieces of toast, makes a lovely canapé.
- 300g hot-smoked trout (or mackerel or salmon) fillet, skinned
- 2–2½ teaspoons English mustard
- 1 heaped tablespoon crème fraîche
- ½ teaspoon caster sugar
- 1 tablespoon lemon juice, or to taste
- 1 teaspoon coarsely ground black pepper
- 2–3 tablespoons chopped dill or chives
- ½ teaspoon paprika (optional)
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