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.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 1  kg smoked trout (2 lb)
• 300  g butter, softened (may vary dependng on the weight of the fish flesh)
• 2  tablespoons  chopped fresh dill
• 2  teaspoons lemon juice
• 3  drops Tabasco sauce or 3  drops chili sauce

Directions

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