Smoked Trout Pate

1. 1

   Skin the trout fillets removing any bones.

2. 2

   Roughly flake half of the tout in a food processor.

3. 3

   Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper.

4. 4

   Pulse to combine.

5. 5

   Transfer mixture to a bowl and flake in the remaining trout.

6. 6

   Fold in the sour cream and chopped chives.

7. 7

   I serve this with pita bread triangles and chopped red onion and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.