Wednesday, February 8, 2012

Smoked Trout Pate - can be made "Kosher for Passover"

 I have eaten smoked trout pate from the store and although it has been nice, this recipe is delicious, less expensive and much nicer to serve. 
It might sound sophisticated but this smoked trout pate is quick and easy to prepare.  Other smoked varieties of fish are equally nice.  Can easily be served as kosher for passover - check labels on all ingredients.

Makes 2 - 3 cups
    400g (14-16 oz) smoked trout fillet (carefully check for bones!)
    280g (9 oz.) margarine (or unsalted butter), softened
    2 Tbsp. horseradish
    Pinch of cayenne pepper
    100ml (5 tbs) creme fraiche or sour cream (or use non-dairy alternative)
    40ml (2 Tbsp.) lemon juice, plus extra to serve
    2 Tbsp. chopped fresh dill


Place all ingredients in a food processor and process until combined, then season with salt and pepper. Place in a bowl, cover and refrigerate for 30 minutes. Garnish with a sprig of fresh dill and lemon wedges.

To Serve:

For Pesach:  Spread on matzah or use as a dip for raw veggies.
During the rest of the year:  crackers or dry toasted bread (like Melba toast) is nice

If you have non-dairy sour cream available, this pate can be made 'parve' - which makes this a more versatile recipe.

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