Smoked Trout Paté

Name: Smoked Trout Paté
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
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

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Recipe by bluemoon downunder

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: 20mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
Add the lemon juice, mix well and cook for 30 seconds to a minute.
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.
Spoon the paté into a small bowl and serve with celery stalks.

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Smoked Trout Paté

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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