Cookbook

Smoked Trout Pate

by

Ingredients

  • 125 gr smoked trout filet
  • 6 Tbsl creme fraiche
  • 1 Tbsp estragon, fresh, minced
  • 1/2 tsp lemon, zest
  • 1 tsp lemon, juice
  • 1/2 tsp pepper

Instructions

Makes one cup. Break the trout into pieces and put in a bowl. Add the creme fraiche, the tarragon, the lemon zest, lemon juice and pepper and mash together with a fork until a thick paste forms. Pack the pate into a bowl and garnish with tarragon sprigs. Serve at once, or cover and refrigerate for up to 4 days.

Categories

Notes