2. Hot-smoked trout pâté with lemon and capers
This is a 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.
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 crudites (and maybe a chilled glass of Champagne or two).
|SMALL (200ML TUB)|
Fresh product, suitable for freezing. Defrost fully before consuming. Once defrosted, consume within 48 hours.
WARNING: while every effort has been made to ensure that the trout is bone and scale-free, please be aware that some may remain and exercise caution.
Remove the pâté from the fridge half an hour before use to allow it to soften.