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Clare Ferguson's smoked trout pate

Method

  • Place the oil in a non-stick pan and gently cook the garlic, being careful not to colour. Then add the lemon juice, mix well and briefly cook.
  • Place the trout in a processor with the garlic mixture. Roughly mix and then add the cream cheese, paprika, salt and dill. Whiz up to a roughish mixture and taste for seasoning.
  • Spoon the pate into a small bowl and serve with celery stalks on the side.

Ingredients

  • 1 tspn olive oil
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 250 gm smoked trout fillets, skin & bones removed & flaked
  • 100 gm low fat cream cheese
  • 1 tspn paprika
  • a pinch of sea salt
  • 1-2 tspn freshly chopped dill
  • celery stalks, attractively cut

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm