posted by bingham 03-29-99 5:41 PM
Smoked Trout Pate
Line a loaf pan with plastic wrap sprayed lightly with Pam.
Use a fresh sprig of chive, with flower and place it in the bottom of the pan.
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
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.