Smoked Trout Paté

A Scandinavian-style paté, attributed to Clare Ferguson, which I found on Huey's website, and have adapted for the 2005 Zaar World Tour. Huey (Iain Hewitson) is a well-known Australian chef whose popular cooking show appears on TV twice each weekday. He is also the author of several cookbooks and runs Tolarno's restaurant in Melbourne. This recipe provides entree-size portions for two.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  teaspoon olive oil
• 4  garlic cloves, crushed
• 1  lemon, juice of
• 250  g smoked trout fillets, skin & bones removed & flaked
• 100  g low-fat cream cheese
• 1  teaspoon paprika
• 1  pinch sea salt
• 2  teaspoons  freshly chopped dill
• 3  celery ribs, cut into sticks

Directions

1. Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
2. Add the lemon juice, mix well and cook for 30 seconds to a minute.
3. Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
4. Spoon the paté into a small bowl and serve with celery stalks.