Award Winning Smoked Salmon

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Serves 6
 
Smoked Trout Pate Dip
 
Ingredients
 
Smoked Trout Fillets approx 160g or Smoked Salmon Trims approx 100g
1 Tub Cream Cheese
1 Lemon
Single Cream – optional
Black Pepper & Paprika
 
Blend together the Smoked Trout Fillets and the cream cheese. Add lemon juice and freshly ground black pepper to taste. Leave the texture firm for pâté; for a dip loosen the mixture by adding single cream. Garnish with a sprinkle of paprika or chopped parsley. Serve as a dip with freshly prepared crudité and bread sticks, or as pâté with wholemeal bread or toast and butter.
 
The Smoked Trout produces a very delicate flavour. Substitute with our Smoked Salmon Trims for a more robust pâté or with Smoked Mackerel or poached Smoked Haddock flakes and a little softened butter for fulsome flavour.
 
This recipe is also delicious spooned into our Canapé Shells or spread over Crostini or Blinis with a sprinkle of Caviar to garnish.
 

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