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
- 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.