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).

Hot-smoked ocean trout, creme fraiche, capers, dill, lemon zest, lemon juice, salt, black pepper.
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.
 SMALL (200ml tub)
ENERGY2037kj
PROTEIN22.7g
FAT TOTAL42.6g
-SATURATED19.6g
CARBS3.7g
- SUGARS3.5g
SODIUM1183.1mg
Large:
200ml - enough for a pre-dinner nibble for 6-8.
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. 

Fresh product. Suitable for freezing. Once defrosted, consume within 24 hours. CHECK W SHEN around what happened last year here??

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.