Smoked trout paté
Serve our creamy smoked trout paté on crackers for a super easy and delicious Christmas canapé. Recipe and image extracted from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography: Andrew Hayes-Watkins
Prep: 5 mins
Total: 5 mins
Serves: 8
Ingredients
- 200g Smoked trout
- 250g Cream cheese
- 1 Lemon (juice)
- 10g Fresh dill
- 4 tbsp Double cream
- Salt and pepper to serve (optional)
- Lemon wedges
- Dill
- Crackers or biscuits
Method
Step 1
Add everything to a blender and blend until smooth. Serve topped with a little dill, along with lemon wedges and biscuits or crackers, if liked.
Step 2
If making ahead, add to a labelled freezer bag and freeze flat. Allow to fully defrost before serving.
