Smoked Trout Pate

PREP + COOK TIME 30 MINUTES (+ COOLING & STANDING) SERVES 6 AS A STARTER

1 tablespoon olive oil

1 medium white onion (150g),

chopped finely

1 clove garlic, crushed

350g whole hot−smoked trout

100g butter, chopped

2 tablespoons lemon juice 2 tablespoons pouring cream

1 small red onion (100g), sliced thinly 2 tablespoons red wine vinegar 1 teaspoon salt

1 teaspoon white sugar

1 tablespoon olive oil, extra 2 tablespoons well−drained

baby capers

2 tablespoons fresh dill sprigs

150g bagel crisps

1 Heat oil in a small frying pan over medium heat; cook white onion and garlic, stirring, for 5 minutes or until soft but not coloured. Cool. Wipe pan clean.

2 Remove skin and bones from trout. Process trout, onion mixture, butter, juice and cream until smooth. Transfer to a medium bowl; season to taste.

3 Meanwhile, combine red onion, vinegar, salt and sugar in a glass bowl. Stand for 10 minutes or until onion is soft. Drain.

4 Heat extra oil in same frying pan; cook capers, stirring, over high heat for 1 minute or until crisp.

5 Spoon pâté into a serving bowl, top with dill. Serve with bagel crisps, capers and red onion.