Smoked trout pate

Yield: 1 servings

Measure Ingredient
1 \N 120 g pack Waitrose Scottish Smoked Trout
1 \N 250 g pack Italian Ricotta Cheese
30 millilitres Waitrose Creamed Horseradish Sauce; (2tbsp)
4 \N Salad onions; roughly chopped
1 \N Lemon; juice of
1 \N Waitrose baguette; cut into 1cm (
\N \N ; 1/2\") slices
\N \N Olive oil; for brushing



To make the pât‚, place all the ingredients in a food processor and blend until smooth. Season with black pepper. Place in ramekin dishes and chill.

To make the crostini, brush each slice of bread with a little oil and place in a preheated oven 200ºC, 400ºF, gas mark 6, for 8-10 minutes or until crisp. Serve the pât‚ on the warm crostini, garnished with fresh dill.

Converted by MC_Buster.

NOTES : For a simple canap‚, serve the pât‚ in ready-to-eat mini croustades, garnished with a little fresh dill.

Converted by MM_Buster v2.0l.

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