This is a delicious starter to have for a dinner party and can be prepared very easily.
Ingredients
2 fillets Goatsbridge hot smoked trout
1 small shallot-finely diced
3floz/75ml pouring cream
Juice of ½ lemon
Tiny pinch cayenne pepper
5-6 pieces sun dried tomatoes-diced
1 dessertspoon freshly chopped basil
Method
1) Dice the trout and place it in the food processor with the shallot, lemon juice and cayenne pepper and blitz it until a relatively coarse puree has been achieved. Scrape down the mixture and then turn back on the processor (at low speed) and carefully and slowly pour in the cream until a much smoother consistency has been achieved. Taste the pate and correct the seasoning if required.
2) Dice the sun dried tomatoes and mix them with the chopped basil and add these to the smoked trout pate.
3) Refrigerate until required but try to leave it for at least an hour before you use it.
4) Serve with some homemade brown bread and a citrus salad.
