A Year In Redwood

Firstly, my apologies I’ve not posted anything in an absolute age.  My poor computer had to go to hospital for a few days, so I am now busy playing catch up!

When we went to the Savour Kilkenny event a couple of weeks back I bought a couple of packs of the wonderful Goatsbridge Smoked Trout.  Then, of course, I had an absolute longing for some pate… and here’s the result.  I adopted the Smoked Mackerel Pate from The Ballymaloe Cookery course book, and it really worked well!

Ingredients:

• 4 oz smoked trout
• 2 – 3 oz softened butter
• 1/4 tsp. finely snipped fennel
• 1/2 tsp. lemon juice
• 1/2 glove garlic
• freshly ground black pepper.

Method:

And this is the lovely bit….. put it all in the food processor and whizz!  Done!

Serve on toast!