Smoked trout pâté

SERVES 4-6 // PREP TIME 10 MINS // COOK 10 MINS “This pâté is the happy spin-off of the trout dish that appears later in this menu,” says Hugh Wennerbom. “We like to use everything, and we take the offcuts of the trout fillets, salt them down and smoke them, and serve them the next week as this canapé.” Pictured opposite. 500 gm hot-smoked trout,

flaked

300 gm crème fraîche

(or sour cream)

¼ cup (1 bunch) finely

chopped chives

3 tsp lemon juice, or to taste 1-2 tsp finely grated fresh horseradish

Salmon roe, to serve Samphire, to garnish (optional; see note) FICELLE CRISPS 1 ficelle (thin baguette), very thinly sliced

1 For ficelle crisps, preheat oven to 150°C. Place ficelle slices on an oven tray and bake, turning once, until golden and crisp (10 minutes). Remove from oven and cool. Crisps will keep in an airtight container for up to 2 days.

2 Mix trout, crème fraîche and chives in a bowl and season to taste with lemon juice, horseradish, sea salt flakes, and freshly ground black pepper. Top with roe and samphire and serve with crisps.

Note Samphire is available from select greengrocers and online from farmhousedirect.com.au Wine suggestion A viognier; we pour the 2016 Clonakilla.