Any trip to Dullstroom has got to include trout and along with the corn bread muffins there will always be some smoked trout pate and this recipe is also from the book “savour” which I changed slightly. It is rediculously simple and Oh so very tasty. We smoke our own trout but store bought smoked trout is just as good. I must say, cooking trout whole has never been my favourite and the bones always seem to get me so this I have found to be the best and tastiest way to use those trout the kids bring back from fishing trips. (If you fish or have kids that fish you will know exactly what I mean – too often they lie in the fridge and get thrown out a few months later) This recipe is after having smoke a 1.2kg (that is not the biggest trout I have caught ) whole trout which leaves you with about 500 or 600g of flesh.
halve the recipe if you need to, the proportions work well and depend only on how much trout you have.
What you need
600g smoke trout flaked into small pieces
1 and 1/2 cups creme fraiche
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
3 tablespoon creamed horseradish sauce
2 spring onions finely chopped
3 tablespoons lemon juice
Pop all of the ingredients except black pepper into a bowl and fold it all together to evenly distribute.
Season with some ground black pepper
Thats it, Done, a beautiful chunky pate that is as good as any you will have in any restaurant.
If you like your pate smoother, use a fork to break up the smoked trout.
You can also add in some finely chopped pickled cucumbers or just chop them up and serve them on the side, they go perfectly with the pate.
Serve with your favourite crackers, toasted rye bread, french loaf slices or the corn bread muffins