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Smoked Trout Pate Recipe

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This recipe for Smoked Trout Pate, by , is from In the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. smoked trout fillet (peel off darkly smoked skin; also bones should peel off with skin)
1 teaspoon olive oil (can omit if trout is oily)
Pinch of cayenne
Juice from ½ lemon
½ teaspoon horseradish (or more to taste)
¼ heavy cream

Directions:
Directions:
1. Remove skin and as many bones as possible from trout fillets
2. Combine trout, olive oil, cayenne, lemon juice and horseradish in processor and spin for 60
seconds. Scrape sides as necessary.
3. Sample and adjust seasonings.
4. Add cream and process another 30 seconds.
5. Refrigerate overnight or 1 hour.
6. Serve with wheat crackers, melbas or cucumber slices.

Personal Notes:
Personal Notes:
I got this recipe from a cooking class I took at Linn Street Café.

 

 

 

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