Smoked Trout Pate

Shane French /

April 4, 2007

Smoked Trout PateThis is fast, easy and really great tasting. First catch and smoke your Trout, take out the bones and place the flesh in a good blender. Add the juice of one large lime, 250g of plain cream cheese, about 200 ml of fresh cream and a good splash of sweet chilli sauce, a good grind of pepper then blitz the hell out of it until smooth. If the consistancy is too thick then add a dash more cream. Serve with your favourite crackers.