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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
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.
More Fish recipes
More recipes from The Weald Smokery
Smoked haddock and spinach pots
Smoked duck, black cherry and orange salad
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