Smoked Trout Pate 

This delicious trout pate was made using some peppered smoked trout. The pepper gives it such a lovely taste which contrasts lovely with the fish, lemon and mustard.

This is a really easy pate to make and even my children loved it. Obviously, if you are not a fan of a heavy pepper taste then plain smoked trout can be used.

Ingredients

• 350g Smoked Peppered Trout
• 2 teaspoons of English mustard
• 2 tablespoons of creme fraiche
• 1/2 teaspoon sugar
• Juice of 1 lemon
• Finely chopped chives

Method

Place fish, creme fraiche and mustard in to a food processor and mix until smooth.

Add lemon juice and sugar. Mix well.

Cool in the fridge for minimum of 3 hours.

Serve with fresh crusty bread. You may also be interested polnische kohlrouladen