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2. Hot-smoked trout pâté with lemon and capers

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HERE'S HOW WE MAKE IT

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).

INGREDIENTS

Hot-smoked ocean trout, creme fraiche, capers, dill, lemon zest, lemon juice, salt, black pepper.

ALLERGENS

CONTAINS:
Dairy, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (200ML TUB)
ENERGY2037kj
PROTEIN22.7g
FAT TOTAL42.6g
-SATURATED19.6g
CARBS3.7g
- SUGARS3.5g
SODIUM1183.1mg

SIZES

Large:
200ml - enough for a pre-dinner nibble for 6-8.

GOES WITH

This makes a great dip for sticks of raw vegetables or use it to top little flat breads or crostini. A glass of Champagne or rose would go nicely also. 

PREP, COOK AND SERVE

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.

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