Smoked trout pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 120 g pack Waitrose Scottish Smoked Trout | |
| 1 | 250 g pack Italian Ricotta Cheese | |
| 30 | millilitres | Waitrose Creamed Horseradish Sauce; (2tbsp) |
| 4 | Salad onions; roughly chopped | |
| 1 | Lemon; juice of | |
| 1 | Waitrose baguette; cut into 1cm ( | |
| ; 1/2\") slices | ||
| Olive oil; for brushing | ||
Directions
FOR THE PâT
FOR THE CROSTINI
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.