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Bookmark Recipe

Neven's Smoked Trout Paté

Ingredients

    • 150g Goatsbridge hot smoked trout, chopped
    • 75g Goatsbridge cold smoked trout, chopped
    • 200g (7oz) soft cream cheese
    • Small bunch of fresh chives or dill, very finely chopped
    • Zest of 1 lemon
    • Grilled sourdough bread, to serve

Main

    • 150g Goatsbridge hot smoked trout, chopped
    • 75g Goatsbridge cold smoked trout, chopped
    • 200g (7oz) soft cream cheese
    • Small bunch of fresh chives or dill, very finely chopped
    • Zest of 1 lemon
    • Grilled sourdough bread, to serve

Method

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In a blender add 100g of the hot smoked trout, 50g the cold smoked trout along with cream cheese. Blend until smooth with a little texture.

Transfer to a bowl and add in the remaining chopped trout. Add in the chopped herbs, lemon zest and stir through.

Transfer to a jar and keep in the fridge until required.

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Method

Copy Text

In a blender add 100g of the hot smoked trout, 50g the cold smoked trout along with cream cheese. Blend until smooth with a little texture.

Transfer to a bowl and add in the remaining chopped trout. Add in the chopped herbs, lemon zest and stir through.

Transfer to a jar and keep in the fridge until required.