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