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Smoked trout pate

December 2, 2010


This is a great, quick-to-make appetizer for guests. Every time I make it people beg me for the recipe, so…here it is.

Prepare and serve in under 10 minutes!

6 oz smoked trout fillets
3 Tbsp yogurt
Grated rind and juice of ½ lemon (I use one whole lemon)
Pinch of salt
Pinch of pepper
3 Tbsp safflower oil
1/4 cup capers
toasted challah bread, to serve

1. Place all the pate ingredients except the safflower oil in a food processor, and beat until the mixture is smooth.
2. With the machine running, add the oil slowly in a fine stream until the mixture has the consistency of thick whipped cream.
3. Garnish with capers for extra saltyness. Serve with some lightly dressed salad greens and slices of toasted challah bread.

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