SMOKED TROUT PATE
Categories Condiment/Spread Fish Appetizer No-Cook Cocktail Party Quick & Easy Wheat/Gluten-Free
Yield 3 cups
Number Of Ingredients 8
Steps:
- Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily) Place the smoked trout flesh in the bowl of a food processor. Add the marscarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl. Add dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plactic wrap. Place in the fridge for 1 hour to chill. Sere with Melba toasts
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