Scottish Fish Pate Ideas
Smoked Trout Pate Recipe
This is a recipe for smoked trout pate and is a relatively easy and quick dish. Commonly used as a starter or a quick snack in Scotland it is equally as tasty whether fresh water or sea trout is used.
Smoked Trout Pate
2 fillets of trout (skin removed)
8 oz cream cheese
2 oz butter
1 lemon (juiced)
DASH of tabasco sauce (this can be omitted if too strong for taste)
3 tablespoons mayonnaise
1/4 teaspoon horseradish sauce
In a blender, place the trout, cream cheese, lemon juice and Tabasco sauce. Mix the ingredients until they are smooth. Divide the mixture equally between 4 small (ramekin?) dishes and chill in refrigerator.
For the horseradish Mayo dip, mix together the mayonnaise and horseradish (note these ingredients can be increased or decreased according to taste). Place in a serving dish/pot.
In order to serve, spread the pate on hot toast "garnished with a little Mayo on top.
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For US to UK equivalents for food weights and measurements see this rough guide
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