|
Preparing time: 10 min
|
|
|
Ingredients
|
Method
|
|
120 g smoked trout
50 g soft unsalted butter
55 g natural yoghurt
2 tbsp olive oil
1 tsp lemon juice
½ tsp sugar
      |
Remove any bones or skin from the fish. Transfer all ingredients, except dill and black pepper, to a food processor and mix until smooth. |
|
1 tsp chopped dill
Black pepper to taste
|
Transfer the pate to a bowl and add chopped dill. Stir to combine and then top with extra chopped dill. Serve with crispbread as a starter or a slice of bread as a meal. |
Inspired by Rick Stein's recipe "Rick Stein's Long Weekends"
