1 smoked trout
Juice of 1 – 1 1/2 lemons
2 heaped tablespoons of good mayonnaise
2 heaped tablespoons of full-fat cream cheese
1/3 – 1/2 cup whipping cream or 1/4 cup melted butter (or both if you are feeling very wicked)
Salt and pepper
- Pick the fish off the bones. Be careful – trout is full of tiny, very thin bones, often best removed with tweezers.
- Blender or process with lemon juice as finely as possible.
- Add mayonnaise and cream cheese and continue to blend.
- At this stage you can either add in the melted butter, blend, put in little ceramic pots (preferably mike’s of course, with lids) and leave to cool, or add the whipping cream and blend until you have a smooth, firm paste. Then pot it. It freezes very well.
Slices of bread fresh Tuscan from the oven, the recipe can be found in the ‘Bread’ section,Trout Pậté, freshly ground black pepper. Great with salted capers, lemon slices, cool dry white wine. Enjoy.