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Smoked Trout and Dill Pate

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“A very easy pate to make, Can be served as one large pate or in individual ramekins. Fantastic with melba toasts or crackers. Great served in individual tart shells. topped with a sprig of dill as garnish.”
READY IN:
20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the fish flesh from the skin and bones.
  2. Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
  3. Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
  4. Spoon into a large serving dish or individual ramekins.
  5. Fantastic spread into small tart cases.

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