Smoked Rainbow Trout Pate
Have you ever been away for the weekend Flyfishing and ended up staying at
"the quaint ever so charming lake side cottage with everything that sits up and says I am expensive and that is why I provide homemade trout pate to all my guests",
which is so define and so delicious that you eat it all yourself on the end of your finger, whilst you are still unpacking and everyone else has gone fishing anyway. Then for the rest of the weekend you think WHY did I eat it so quickly, how do they make it? - well here you are
2 x 400 g (14 oz) smoked rainbow trout fillets
2-3 tablespoons lemon or lime juice
125 g (41/2 oz) cream cheese softened
200 g (7 oz) butter, melted
sprigs of herbs such as dill, fennel or flat leaf parsley to garnish
lemon slices to garnish
Remove the skin and bones from the fish and roughly flake the flesh. Process the flesh in a blender or food processor with the juice, cream cheese and melted butter until the mixture is quite smooth. Season, to taste, with freshly ground black pepper.
If you want you can spoon into eight 60 ml (1/4 cup) ramekins and refrigerate fo 2 hours even better over night, until the mixture has firmed. Keep refrigerated until ready to serve. Garnish with sprigs of fresh herbs and lemon slices.
There is could not be simpler.