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Smoked trout pate video recipe

Smoked trout pate video recipe

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We know how much you love Sue McMahon's recipes, so we've teamed up with the Woman's Weekly's Cookery Editor to bring you some quick recipe videos, including this festive starter, smoked trout pate.

Makes: 4-6
Skill level: Bit of effort

Ingredients

The pates may be made up to two days in advance and kept in the fridge. The dressing may also be made up to two days in advance and kept in a covered dish in the fridge. Salad leaves may be washed a few hours beforehand and kept in a plastic bag in the fridge.

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For the pate:

120 - 200g packet smoked trout slices (substitute with salmon if you prefer)
200ml carton crème fraîche
200g carton full fat soft cheese
2tbsp freshly chopped dill
Dash Tabasco sauce
Salt and freshly ground black pepper
1/2 lemon juice, optional
125g packet hot smoked trout fillets

For the dressing:

2tbsp lemon juice
1tbsp clear honey
1tbsp wholegrain mustard
2tbsp finely chopped fresh dill
Salt and freshly ground black pepper
Mixed salad leaves, to serve

You'll also need:

Muffin tray, lined with cling film

Method

Line 4-6 of the depressions in the muffin pan with cling-film - leaving the cling-film coming up over the edges of the tin. Wrap a strip of smoked trout around the sides of each of the lined holes, using an extra half strip if necessary, if one strip won't go all the way around.
To make the filling, tip the cream cheese and crème fraîche into the bowl of a food processor and add the dill, Tabasco, seasoning and lemon juice, if using, and whiz until smooth. Add the hot smoked trout and whizz briefly so the trout is mixed in, but there is still some texture to it.
Spoon the cheesy trout mixture into the line muffin tins, and press down to level the surface. Fold the cling-film over the top of each to cover them.
Chill the pate for at least 4 hours, or overnight.
To make the dressing, mix together the lemon juice, honey, mustard and dill and season to taste. Keep chilled until ready to use.
To serve, place a bed of salad leaves on plate. Lift one of the trout pates out of the tins and peel the cling-film away from the base. Invert the pate onto the plate and peel the cling-film from the top. Drizzle over the dressing just before serving. Not suitable for freezing.

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