The Daily Telegraph - Telegraph Magazine

TROUT PATE

5 MINS

-

SERVES 4

For the pâté

— 100g smoked trout — 2 tbsp cream cheese or crème fraîche

— 2 tbsp lemon juice

To serve

— a little lemon zest — chopped spring onions — a small handful of chopped herbs

(dill or parsley)

Put the trout, cream cheese/crème fraîche and lemon juice in a food processor. Blitz until smooth and season to taste with a little salt and lots of black pepper. Garnish with lemon zest, spring onions and herbs. Serve with crackers and crudités.

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