Like us on Facebook!

Smoked Trout Pate

Smoked Trout Pate

Smoked Salmon, Cream Cheese, Butter, Trout
Total Time1hr 15 mins
Prep15 mins
Yield :3 cups
Level :Easy

Ingredients

  • 500g Three Streams Smoked Salmon and Trout Shredded
  • 115g Simonsberg Cream Cheese, room temperature
  • 3 tbsps Lurpak Slightly Salted Butter, room temperature
  • 2 tbsps Cognac
  • 2 tbsps red onion, finely chopped
  • 1/2 tsp Worcestershire sauce
  • 1 tbsp chopped fresh dill, plus more for garnish
  • 2 tsps fresh lemon juice
  • Tabasco sauce
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Puree the smoked salmon and trout, cream cheese, butter, Cognac, onion, Worcestershire sauce, and dill in a food processor.
  2. Add lemon juice, a few drops of hot sauce, salt and pepper, and pulse.
  3. Transfer to a bowl. Cover and refrigerate for at least 1 hour (or overnight).
, , , ,
You may also like
Festive Mocha Cupcakes
Brown Sugar Cookies
No-Bake-Cheesecake
No-Bake Cheesecake
Baked White Chocolate & Simonsberg/President Cream Cheese Tart