La Vie Rustic Smoked Trout Pâté
This recipe is adapted from Georgeanne Brennan's wonderful new cookbook, La Vie Rustic. Be sure to remove all the small bones from the trout. Serve the pâté with Belgian endive leaves and toast or crackers.
Makes about 1 cup.
4 ounces smoked trout fillet (skin and bones removed)
6 tablespoons crème fraîche
1 tablespoon minced tarragon or chives, or a combination of the two
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground pepper
Additional tarragon leaves and/or snipped chives for garnish
1. Use your fingers to break the trout into small pieces in a bowl. Add the crème fraîche, the minced tarragon and/or chives, the lemon zest, lemon juice and pepper, and mash together with a fork until a thick paste forms.
2. Pack the pâté into a ramekin, crock or small bowl and garnish with tarragon leaves and/or snipped chives. Serve at once or cover and refrigerate for up to 4 days.
For smoked salmon pâté, use 4 ounces of smoked wild salmon in place of the trout, and substitute fresh dill for the tarragon and chives. Chop the salmon fine before putting it in the bowl.