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!
- 200g (7 oz) unsalted butter
- 75g (3 oz) flaked or chopped almonds or cashew nuts
- 2 whole smoked trout, skinned and carefully bonned
- 2 tablespoons very dry sherry or Manzanilla
- 1 - 2 tablespoons fresh lemon juice
- 2 teaspoons horseradish sauce
- 100ml (3½ fl oz) double cream or crème fraîche, lightly whipped
- salt and freshly ground black pepper
- extra toasted nuts and peppercorns to garnish
- 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.