Smoked Trout Pâté

recipe

Smoked Trout Pâté from Nigella Express

I have many memories of eating pâté with water crackers, not the fantastic kind you get from DJs but the tinned kind, but when you're young, do you really know the difference? Now that I am "grown up" I am a big fan of trout or salmon pâté and will any excuse to make this rather than buy the version from the supermarket, no matter how excellent it might be. For this recipe I used smoked salmon as that was just what I happened to have in the fridge which I lightly steamed to get the same texture as smoked trout.

Smoked Trout Pâté from Nigella Express

Smoked Trout Pâté

  • 2 smoked trout fillets , approx. 125g total weight
  • 50g of Philadelphia cream cheese
  • 15ml horseradish sauce
  • 30ml lemon juice
  • 30ml olive oil
  • 1/4 teaspoon cayenne pepper

Step 1 - Put all the ingredients into a blender or food processor and blitz until smooth and pâté like

Step 2 - Spoon the mixture into a vow (I used a small terracotta dish of about 12cm in diameter), scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm, and place in the fridge to chill.

Recipe by Nigella Lawson from Nigella Express

Smoked Trout Pâté from Nigella Express