2. Hot-smoked trout pâté with lemon and capers

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. (FISH, MILK).

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

	PER 100G (RAW)	PER 200 ML TUB
ENERGY	1065.7kj	2035.1kj
PROTEIN	11.9g	22.7g
FAT TOTAL	22.3g	42.5g
-SATURATED	10.3g	19.6g
CARBS	1.9g	3.7g
- SUGARS	1.8g	3.5g
SODIUM	619.3mg	1182.7mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

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

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.

DEFROST INFORMATION: Suitable for freezing. Defrost overnight in the fridge.

Remove the pâté from the fridge half an hour before use to allow it to soften.