Smoked Trout and Dill Pate

"A very easy pate to make, Can be served as one large pate or in individual ramekins. Fantastic with melba toasts or crackers. Great served in individual tart shells. topped with a sprig of dill as garnish."
 
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Ready In:
20mins
Ingredients:
5
Serves:
10
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ingredients

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directions

  • Remove the fish flesh from the skin and bones.
  • Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
  • Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
  • Spoon into a large serving dish or individual ramekins.
  • Fantastic spread into small tart cases.

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RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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