Kathryn Joel of Get Cooking brought this savoury fish pate to the Slow Food Edmonton holiday pot luck brunch. It’s versatile and delicious.
“The original is from Tamasin Day-Lewis’s Tamasin’s Kitchen Bible. I’ve stuck to the ingredients list, but changed the quantities a little, and added parsley as a garnish. The fillets weighed 160g with skin on. I used 2 tablespoons creme fraiche, but best to adjust this to get the right texture depending on how dry the trout is.”
- 2 fillets of smoked trout
- 2 T cream cheese
- 2 Tcreme fraiche
- 2 freshly grated horseradish, or to taste
- juice of 1 lemon, or to taste
- 1 T flat-leaf parsley, chopped
- fresh-cracked black pepper
Skin the trout and flake the flesh into a bowl. Mix in the cream cheese and creme fraiche, {adding a little more creme fraiche if necessary to make a spreadable pate}.
Mix in the lemon juice and grated horseradish to taste, and season with black pepper.
Garnish with chopped parsley and serve.