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Salmon Trout Paté

Easy to make, simple to serve and delicious to eat.
Salmon Trout Paté
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You Will Need:

Salmon Trout
  • 150 - 180 g hot smoked peppered salmon trout
  • 250 g cream cheese
  • 2 - 3 T (30 - 45 ml) plain full cream yoghurt
  • finely grated zest and juice of 1 small lemon
  • 1½ t (7,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 3 - 5 drops of tabasco
To Serve
  • a selection of baby cucumber, radishes, rocket, baby carrots and crackers or bread of your choice

Method:

Peel the skin from the salmon and discard.

Flake the fish into a food processor and briefly process with the cream cheese, yoghurt, the lemon zest, juice, Lemon & Black Pepper Seasoning and a few drops of tabasco

Blitz until light and smooth.

Taste. Add a little more yoghurt if you think it could be a touch looser and blitz again,

Cover and refrigerate.

Serve with a selection of seasonal vegetable sticks and cracker breads.

Salmon Trout Paté

Easy to make, simple to serve and delicious to eat.
Salmon Trout Paté

You Will Need:

Salmon Trout
  • 150 - 180 g hot smoked peppered salmon trout
  • 250 g cream cheese
  • 2 - 3 T (30 - 45 ml) plain full cream yoghurt
  • finely grated zest and juice of 1 small lemon
  • 1½ t (7,5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
  • 3 - 5 drops of tabasco
To Serve
  • a selection of baby cucumber, radishes, rocket, baby carrots and crackers or bread of your choice

Method:

Peel the skin from the salmon and discard.

Flake the fish into a food processor and briefly process with the cream cheese, yoghurt, the lemon zest, juice, Lemon & Black Pepper Seasoning and a few drops of tabasco

Blitz until light and smooth.

Taste. Add a little more yoghurt if you think it could be a touch looser and blitz again,

Cover and refrigerate.

Serve with a selection of seasonal vegetable sticks and cracker breads.

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