Once you've prepared the smoked trout then there really is nothing to it, and yes, you can cheat and buy the smoked trout if you wish.
Because there's no cooking involved you can have this recipe knocked up in more or less the same amount of time as it takes to watch the video recipe below.
Smoked trout pâté is perfect for a hot summers day served on crostini, crisp bread or toast...............and preferably a nice chilled glass of chardonnay to accompany it.
Serves:- 4 people
Preparation Time:- 10 minutes
Cooking Time:- n/a
Total Time:- 10 minutes
There are two allergens in this recipe, the obvious one is fish but the less obvious is sulphite which is used as a preservative in bottled lemon juice. You can eliminate the sulphite from the recipes by using freshly squeezed lemon juice.
4 medium smoked rainbow trout fillets
2 tablespoons gherkins finely chopped
1 tablespoon chopped chives, plus extra for garnish
150g or 6 oz crème fraiche
1 tablespoon horseradish sauce
Juice of 1 lemon
Extra virgin olive oil
Salt and freshly ground black pepper
Place the gherkins, chives, crème fraiche, horseradish and lemon juice in a bowl and mix well. Add salt and pepper to your liking. Now flake the trout and fold it into the mix taking care not to mash the fish.
That's all there is to it.
I like to serve it on really crunchy Italian crostini (that's posh toast to you and me). Generously paste it on and drizzle over a little extra virgin olive oil to give it that wonderful sheen.
When you take a bite, make sure you have a napkin ready because if your crostini are really crunchy, half will end up in your lap if you're not careful!