Smoked Trout Pate

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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line