Smoked Trout

Smoked trout pate

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
http://aww.ninemsn.com.au/ARTICLE.aspx?id=39546

This pate will keep covered in refrigerator for up to 1 week. Allow pate to come to room temperature before piping or spreading onto toast, pumpernickel rounds or water biscuits.

INGREDIENTS

250g smoked trout
125g packet cream cheese, softened
125g unsalted butter, softened
2 tablespoons lemon juice
dash tabasco sauce
2 teaspoons horseradish cream
2 tablespoons chopped chives

METHOD

Remove skin and bones from trout. Puree trout in processor until smooth, add cheese, butter, lemon juice, tabasco and horseradish cream, process until smooth. Stir in chives, Decorate with canned pimiento strips and caviar, if desired.

Makes about 1 ½ cups.

To freeze: Freeze Pate in airtight container for up to 4 weeks.