Smoked Trout Pate
Smoked Trout Pâté
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Trout
Cuisine
Scottish
Remember the old classic - Trout with Almonds? Well, this pâté is based on its rich and delicious buttery flavours. The sherry and almonds add a Spanish touch to this classic pâté. For added smokiness, I make this with hickory-smoked almonds or cashews, then use yoghurt instead of cream to cut the richness. All in all, this is a real treat!
Ingredients
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200g (7 oz) unsalted butter
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75g (3 oz) flaked or chopped almonds or cashew nuts
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2 whole smoked trout, skinned and carefully bonned
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2 tablespoons very dry sherry or Manzanilla
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1 - 2 tablespoons fresh lemon juice
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2 teaspoons horseradish sauce
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100ml (3½ fl oz) double cream or crème fraîche, lightly whipped
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salt and freshly ground black pepper
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extra toasted nuts and peppercorns to garnish
Directions
Heat 100g (3½ oz) butter in a small pan and when foaming, add the almonds or cashew nuts and cook gently until just golden
Immediately tip into a food processor and add the trout, 2 tablespoons sherry, lemon juice and horseradish and blend to a smooth purée and season.
Transfer to a bowl and carefully fold in the double cream. Taste and re-season if necessary.
Spoon into a dish or individual dishes. Melt the remaining butter and spoon a thin layer over the top of each one.
Sprinkle the top with extra almonds or cashew nuts and peppercorns and leave to set in the fridge.
Serve with crunchy scrolls of Melba toast.