Smoked trout and dill pate
Submitted by fusion on Mon, 06/18/2012 - 19:18
Smoked trout and dill pate
Description
Smoked trout pate with dill & spring onion.
Ingredients
600 g
smoked trout (flaked) 250 g
softened cream cheese 1 bn
dill (chopped) 2 clv
garlic (crushed) 1⁄2 bn
spring onions (sliced) 2 1⁄2
lemons (juice of) 200 ml
olive oil (plus a little extra for frying) 3 T
sweet chilliSummary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 10 minutes |
| Total time | 20 minutes |
Instructions
Fry spring onions for 10 minutes on a medium heat (or until they start to brown). Set aside.
Combine all the other ingredients in a food processor and blitz until smooth.
Add the spring onions and stir through.
Season with salt and pepper. Taste and adjust if necessary.
Notes
Serve on toast or with crudites.