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Smoked trout pate with pepper

Smoked trout pate with pepper

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly
Course: Lunch, Main
Favourite flavours: Seafood

Smoked trout pate with pepper croutons
INGREDIENTS

100g crème fraîche
60ml cream
1 tablespoon mayonnaise
1 teaspoon dijon mustard
½ bunch chopped parsley
zest and juice of 1 lemon
1 red onion, finely diced
salt and pepper, to taste
400g smoked trout (skin removed and flaked)
150g melted butter

pepper croutons
¼ cup olive oil
1 baguette, sliced
sea salt
black pepper mill,
clove garlic
METHOD

Whisk crème fraîche, cream, mayonnaise, mustard, parsley, red onion, lemon juice and zest. Season with salt and pepper.

Gently stir in the flaked smoked trout to retain the flake of the trout.

Press trout mixture into a ramekin or pate terrine, press down lightly then pour over the cold but still liquid butter and refrigerate until set.

To make pepper croutons, heat oil in a large frying pan. Pan fry the sliced bread until golden brown. Remove from the heat rub with the clove of garlic and season with salt and pepper.

Serve with pate with croutons, lemon and some baby capers.

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