Trout Pâté

Trout pâté with crème fraîche, lemon zest & dill
,

Recipe courtesy of The Fish Monger’s Son by Anthony Yotis, Laura di Florio Yotis, Macmillan Publishers, RRP $49.99

This trout pâté is something we pull together for spur of the moment catch-ups. It is quick to prepare and makes a wonderful addition to a grazing platter served with crostini. If you have time, make it the day before to allow the flavours to come together.

MAKES 400–500g

Trout pâté with crème fraîche, lemon zest & dillIngredients

  • 250 g crème fraîche (see Notes)
  • 100 g smoked trout fillet, flaked (see Notes)
  • handful of dill fronds, finely chopped, plus extra to serve
  • 2 spring onions, finely chopped
  • salt flakes and freshly ground
  • black pepper
  • extra-virgin olive oil for drizzling
  • zest of 1 lemon
  • crostini (or bagel crisps or Melba toasts), to serve

NOTES If you can’t find crème fraîche you can use 250 g cream cheese.

You could just as easily substitute hot smoked salmon for the trout

Method

Place the crème fraîche in a bowl. Add the trout, dill and spring onions and fold gently to combine. Add a little salt and pepper to season and a drizzle of olive oil. Add the lemon zest, then taste – you want enough zest to elevate the flavours without overpowering them.

Transfer to a serving bowl, cover, and pop into the fridge for 30–60 minutes to firm and allow the flavours to merge.

Serve with crostini on the side or dollop a little pâté on each crostini and present them to your guests on a tray, topped with a little extra dill.

The pâté will keep in an airtight container in the fridge for 2 days.