Three Ways With Our Hot-Smoked Trout Pate
This silly season, our hot-smoked trout pâté is the must-have addition to your Christmas order. The simple, moreish pâté of flaked, hot-smoked Tassie ocean trout, stirred through creme fraiche and enlivened with lemon zest and juice, chopped capers and dill is absolutely perfect to start your festive feast. A glass (or two) of Champagne or rosé would go nicely also.
It's not a puree - we like the mixture to have a bit of texture. With a couple of tubs of this in the fridge or freezer (it freezes and defrosts perfectly!), you'll always have a delicious nibble to serve with crispbreads or on your charcuterie and cheese platter. It also makes a great dip for sticks of raw vegetables.
So, let's jump to it - time to get creative with canapes!
For the gluten free crew (or cucumber-lovers), little smoked trout cucumber bites are super fresh and delicious. Just cut your cucumber into 1-inch rounds, then scoop out the centres with a melon baller or a small spoon. Just be careful not to scoop through the bottom! Then the smoked trout pate goes on, along with a sprig of dill. For an extra bit of luxury, some salmon roe on top is just the ticket.
Hot tip: if you're feeling fancy, you can peel strips of the cucumber skin to create a stripey effect like in the image above.
Store-bought crostini will work a treat - you could also go for melba toasts or make your own with sliced mini baguettes, drizzled with olive oil, sprinkled with sea salt and baked until crispy. Then repeat - smoked trout pate, sprig of dill, maybe salmon roe - done!
On a Platter
Don't want to serve it on itsy bitsy canapes? You can simply serve it in a small bowl as a centrepiece on a cheese and charcuterie platter.
The hot smoked trout pate is on the Christmas menu now.
Place your Christmas order by 14 December 2020 for delivery between 22 and 24 December 2020.