Recipe of the week – Fish Pate

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.