Smoked Trout Paté

Name: Smoked Trout Paté
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 1 teaspoon olive oil; 4 garlic cloves, crushed; 1 lemon, juice of; 250 g smoked trout fillets, skin & bones removed & flaked; 100 g low-fat cream cheese; 1 teaspoon paprika; 1 pinch sea salt; 2 teaspoons freshly chopped dill; 3 celery ribs, cut into sticks

Submitted by bluemoon downunder

"A Scandinavian-style paté, attributed to Clare Ferguson, which I found on Huey's website, and have adapted for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef whose popular cooking show appears on TV twice each weekday. He is also the author of several cookbooks and runs Tolarno's restaurant in Melbourne. This recipe provides entree-size portions for two."

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photo by twissis

Ready In:: 20mins
Ingredients:: 9
Serves:: 2

ingredients

1 teaspoon olive oil
4 garlic cloves, crushed
1 lemon, juice of
250 g smoked trout fillets, skin & bones removed & flaked
100 g low-fat cream cheese
1 teaspoon paprika
1 pinch sea salt
2 teaspoons freshly chopped dill
3 celery ribs, cut into sticks

directions

Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
Add the lemon juice, mix well and cook for 30 seconds to a minute.
Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
Spoon the paté into a small bowl and serve with celery stalks.

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Reviews

I'm delighted to be the 1st to try this lovely taste sensation & review it for ZWT II. My DH fishes all summer long & we accumulate (& hoard in our freezer) our supply of fresh & smoked trout fillets. I'm sure this will diminish our supply faster than normal, but I won't mind at all. This was so easy to make & I admit to 1 sml chg. We love garlic, but I halved the garlic amt to preserve the luscious smoked trout flavor. Thx so much for posting this. It is TDF good!

twissis

RECIPE SUBMITTED BY

bluemoon downunder

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!

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