This delicious, creamy trout pate is so easy to make. Perfect for serving on crusty bread, this recipe is ideal as a fancy starter or side dish alongside cheese and crackers. This recipe serves up to 8 people but if you have any leftover just pop it in an airtight container and keep in the fridge for up to 3 days. It’s best served fresh and is a great way to impress your friends and family as it’s bursting with flavour.
- 75g unsalted butter
- 170ml carton soured cream
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 6 fillets (about 400g) hot smoked trout
- To serve:
- A few handfuls of pea shoots
- 3 short baguettes, sliced thinly lengthways and toasted
- Lemon cheeks or wedges
Warm the butter in a large bowl in the microwave, until just melted. Beat in the cream, lemon juice, a little salt and plenty of black pepper.
Roughly flake the fish straight into the bowl (checking for any bones). Mix in gently to keep some texture. Cover and chill.
Take out of the fridge 20 mins before serving. Spoon onto plates and garnish with pea shoots, add toasted baguette slices and lemon cheeks or wedges.
For an extra tangy flavour, add some lemon zest, horseradish sauce, capers or chopped fresh dill. You can make the pate the day before or earlier that day.