There is a story behind this recipe!
Sometime late summer of 2016 Mag Kirwan of Goatsbridge asked if I would submit a recipe for a cookbook she was compiling in aid of Hospice Africa Uganda. I immediately said ‘yes’…. thinking of some of the nice fish recipes I have. Then, of course, all hell broke out!
Alfie went and had the heart attack. Fish recipe was not top of my list of priorities as you can imagine.
Denise over at Goatsbridge sent me an email at some point to remind me. I went yeah, yeah, yeah… I’ll get that done.
Forgot about it again. To make a long story short, by the time I got around to submitting my Fish Pie recipe, they already had one. Plan B, I’ll send my kedgeree recipe… yes, you guessed it, they had one! Now panic was setting in. I just didn’t have time to work on something new.
Then I remembered this recipe for smoked trout, or smoked salmon, pate that my Aunt Eileen had given me many years ago. I didn’t even have time to make it and take a photo to go with the recipe, but at least I did fulfil my promise.
Last summer (2017) one of our AirBnB guests was looking through the Fishwives cookbook, and declared that I was a ‘published author’. Now that may be a bit of a stretch of the imagination…. but I did take brief pleasure from the accolade. And as an aside the Fishwives cookbook went on to win the Best Fish & Seafood Book at the World Gourmand Awards last year.
So here’s the recipe.
Goatsbridge Trout Pate
Ingredients:
- 4 oz/100 g smoked trout
- 2 – 3 oz/60 g soft butter
- 1/4 tsp. chopped dill
- 1/2 tsp. lemon juice
- 1/2 clove garlic crushed.
- Freshly ground black pepper
Method:
Put all the ingredients in a food processor and whizz! How easy is that???
Enjoy 🙂
A Year In Redwood 
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