Trout Pâté

I'm surprised that anyone with a blog makes pâté – It's just took me ages looking up the character codes for the 'a with a circumflex' and 'e with an acute' accent.

I made pâté today with the smoked trout I made earlier. I was going to post a picture of it but, to be honest, you've all seen what smoked fish pâté looks like so what's the point!

Anyway, to the recipe – I poached the trout for a few minutes, then flaked it. Added about the same weight of cream cheese, the Philadelphia type stuff, a couple of spoons of Mayo, a couple of teaspoons of horseradish sauce, and black pepper – then mixed it all with a fork.

You could add a little lemon juice to cut the creaminess – I didn't think it was necessary this time. You could also make this in a food processor for a finer texture or add some cream to make a dip.

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