Trout Pate
Ingredients
20g smoked trout slices (smoke day before and remove all bones)
150ml fresh cream
10ml lemon juice
6ml paprika
Salt & pepper
50ml mayonnaise
1tsp sherry
Method
Place all ingredients into a food processor and blend together to a smooth puree. Pile or pipe into a serving bowl and serve with melba toast or crisp biscuits. Serves 4