posted by bingham 11-19-99 3:54 AM
Smoked Trout Pate
1 lb. smoked trout, remove skin
1/4 cup (2 oz) cream cheese
2 TBSP heavy whipping cream
1 TBSP. Horseradish
1 TBSP. Fresh dill
salt and pepper to taste
1 TBSP. Lemon zest
chopped fresh chives
Line a loaf pan with plastic wrap sprayed lightly with Pam.
Use a fresh sprig of chive, with flower and place it in bottom of pan.
In a food processor process cream cheese and horseradish and trout and
mix, (leave it a little chunky). Add dill, lemon zest, salt and pepper.
Place into mold and chill for at least 2 hours. Unmold and let stand for 20
minutes.
Place on platter and sprinkle chopped chives around pate.
You might want to add a sweet brown mustard on side....
This is so pretty if you can find flowering chive. It will impress your
guests!