Smoked Trout Pâté

Name: Smoked Trout Pâté
Yield: 4
Ingredients: 8 smoked trout fillets, skinless and boneless (225 g); 2 tablespoons of melted butter; 50 g of cream cheese or crème fraîche; 1 tablespoon of lemon juice; 1 tablespoon of prepared ginger root; Black pepper to taste; 4 slices of white bread or rye toast; Currant tomatoes halved; 1 sprig of parsley for garnish

1
8 smoked trout fillets, skinless and boneless (225 g)
2
2 tablespoons of melted butter
3
50 g of cream cheese or crème fraîche
4
1 tablespoon of lemon juice
5
1 tablespoon of prepared ginger root
6
Black pepper to taste
7
4 slices of white bread or rye toast
8
Currant tomatoes halved
9
1 sprig of parsley for garnish

Ingredients

1
8 smoked trout fillets, skinless and boneless (225 g)
2
2 tablespoons of melted butter
3
50 g of cream cheese or crème fraîche
4
1 tablespoon of lemon juice
5
1 tablespoon of prepared ginger root
6
Black pepper to taste
7
4 slices of white bread or rye toast
8
Currant tomatoes halved
9
1 sprig of parsley for garnish

Directions

1
Pulse the trout, butter, cream cheese, lemon juice, ginger, and black pepper in a blender or food processor until smooth
2
Place the mixture on a serving plate and refrigerate
3
Serve with toasted white bread or rye toast slices or use as a filling for currant tomato halves
4
Garnish with parsley
5
Serve 4 servings.

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