Smoked Trout Pate

posted by bingham 03-29-99 5:41 PM

Smoked Trout Pate

Prepare Pan:
Line a loaf pan with plastic wrap sprayed lightly with Pam and using a fresh sprig of chive, with flower and place it in the bottom of the pan. Add chives for the leaves

1/4 cup (2 oz) cream cheese
1 TBSP. Horseradish
1 lb smoked trout-remove skin
2 TBSP heavy whipping cream
1 TBSP. Fresh dill
salt and pepper to taste
1 TBSP. Lemon zest
chopped fresh chives

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 the side.

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