I smoked a trout and made some pate. This I gave to Shelley yesterday evening. Some where there is a photo of the handover for the record.

Here is the recipe:

Ingredients
For the trout pate
• 1 Trout, approx. 2lb in weight
• 450g soft cheese spread
• Finely chopped parsley
• The juice of half a fresh lemon
• Crusty bread
Method: How to make smoked trout patewith crusty bread
1. Smoke trout in a smoker with Oak Dust for approx 35 minutes. When done, fillet the trout and flake it using a fork. Fold the flakes into the Philadelphia, adding a handful of fine chopped parsley, the lemon juice, and some fresh ground pepper. Fold together until nice even texture. Place into mould and refrigerate for 2 hours.
2. Serve with crusty bread.
I smoked a trout and made some pate. This I gave to Shelley yesterday evening. Some where there is a photo of the handover for the record. Here is the recipe: Ingredients For the trout pate • 1 Trout, approx. 2lb in weight • 450g soft cheese spread • Finely chopped parsley • The juice of half a fresh lemon • Crusty bread Method: How to make smoked trout patewith crusty bread 1. Smoke trout in a smoker with Oak Dust for approx 35 minutes. When done, fillet the trout and flake it using a fork. Fold the flakes into the Philadelphia, adding a handful of fine chopped parsley, the lemon juice, and some fresh ground pepper. Fold together until nice even texture. Place into mould and refrigerate for 2 hours. 2. Serve with crusty bread.

Posted 14 years ago