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!
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