trout pate, trout recipes

TROUT PATE WITH RYE & CARAWAY CRACKERS

smokedtroutpate

With the addition of crisp homemade crackers, this easy to prepare trout pate makes a lovely fresh lunch, starter or pre-dinner canapés. Try serving with some fresh pickles.

INGREDIENTS
(serves 2)

FOR THE PATE

125g cream cheese
3 tsp horseradish
Zest and juice of 1 lemon
Small bunch of dill, finely chopped
125g hot smoked trout
Caraway seeds
Capers or nasturtium seeds
Extra virgin olive oil

FOR THE CRACKERS

300g rye flour
100g spelt flour
10g salt
10g fresh yeast (ask your local bakery/supermarket baker)
350ml tepid water

METHOD

FOR THE CRACKERS

Put the rye and spelt flours into a bowl with the salt. Mix the yeast into the water until dissolved and pour into the bowl. Mix well, flour your hand and gently knead into a ball for a few minutes, it will be a sticky mixture. Cover the bowl with cling film and leave in a warm place (airing cupboard) for 1 hour until the dough has risen slightly, it will not puff up as much as normal dough.

Line 2 baking trays with parchment and flour lightly (you may have to bake these in batches). Take the dough, divide into 12 pieces and roll out on a lightly floured work surface until thin (2-3mm). Transfer to the baking trays and sprinkle each cracker with a pinch of caraway seed, press gently. Gently prick the cracker all over with a fork and bake in an oven at 200c for 15 minutes or until the crackers are golden and crisp.

FOR THE PATE

Mix the cream cheese and horseradish together in a bowl, then add the zest and the juice of a lemon. Gently flake the smoked trout into the bowl, making sure the flakes are not too small. Gently fold the trout into the mixture, being careful not to create a ‘mush’ , you want nice large flakes of trout. Season to taste and decant into a serving bowl or jar, then refrigerate until needed. When ready to serve, heap generously onto the crackers, drizzle with olive oil and garnish with capers and dill.

Share on FacebookTweet about this on TwitterPin on PinterestShare on TumblrEmail this to someone