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The Weald Smokery's smoked trout and salmon pâté
By The Field
Wednesday, 18 November 2009
The Weald Smokery's smoked trout and salmon pâté
Serves 4 as a starter or more if served as a
canapé
- 85g Smoked Salmon Trims
- 85g Smoked Trout Fillets
- 255g Cream Cheese
- 150g Double Cream
- 30g Butter
- ½ tsp Cayenne Pepper
- Juice of a Lemon
- Black Pepper
- Chopped Chives to garnish
Place all the ingredients except the chives into a food processor and blend to a paste.
Check seasoning, then remove to a dish and chill in the fridge until set.
Serve with toast or spread thickly on small biscuits to serve as a canapé.
Garnish with the chopped chives.
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