A quick and easy prepared pâté which makes a lovely starter served with hot sourdough toast and pickled beetroot.
• 125g fillets of smoked rainbow or brown trout
• 2 anchovy fillets, roughly chopped
• 50g softened butter
• 100g crème fraiche
• 1 tbsp horseradish sauce
• Juice of a small lemon
• 1 tbsp chopped capers
• Salt and pepper
Put the softened butter and the anchovies into a small bowl and mash them together with a fork.
Put the mixture into a food processor and add the horseradish and crème fraiche. Season with salt and pepper, the whizz quickly for a few seconds.
Add the trout fillets, lemon juice and capers and whizz again until its well mixed.
Put the mixture into a small bowl and serve the pâté on toast with the beetroot on the side.
Rolf & Brigitte