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Smoked Trout Pate

Preparing time: 10 min
120 g smoked trout
50 g soft unsalted butter
55 g natural yoghurt
2 tbsp olive oil
1 tsp lemon juice
½ tsp sugar
Smoked TroutAdd soft butterNatural yoghurt
Add lemon juiceAdd olive oilAdd chopped dill

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"

Smoked Trout PateSmoked Trout Pate Polly Eats London

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