Starters

Potted Smoked Trout Paté

10 mins
Prep
0 mins
Cook
4
Servings

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Ingredients

  • 200g smoked trout fillets, skins removed
  • 150g cream cheese, softened
  • 50g Irish butter, melted (for sealing)
  • Zest and juice of 1/2 lemon
  • 1 tsp horseradish sauce
  • 1 tbsp fresh chives or dill, finely chopped
  • Cayenne pepper, and warm toast to serve

Method

  1. In a medium bowl, flake the skinless smoked trout fillets gently with a fork.
  2. Add the softened cream cheese, lemon zest, lemon juice, horseradish sauce, and chopped fresh herbs.
  3. Mix thoroughly with the fork until well combined but still retaining some small flecks and texture from the trout. Season with a tiny pinch of cayenne pepper.
  4. Spoon the paté evenly into 4 small individual ramekins or jars, smoothing the tops with the back of a spoon.
  5. Pour a thin layer of the melted butter over the top of each ramekin to completely seal the paté. Scatter a tiny pinch of herbs on the butter.
  6. Chill in the refrigerator for at least 1 hour until the butter layer sets hard. Serve cold with thick slices of warm soda bread or crackers.

An elegant, cold starter that can be made completely ahead of time. Flaked Irish smoked trout is whipped with cream cheese, lemon zest, and horseradish, then sealed under a layer of melted butter.