Dips and spreads are mainstays during 4th of July celebrations. So here is a pate recipe which is a versatile spread that can always be handy. For this reason, it is a good idea to keep some in the fridge for when you have guests or when you want to have a light snack. It can also be used for canapés or eaten with crostini and even chips. Pita bread can be a good alternative as well. You can heat it or toast it to make pita chips. This delicious recipe may be a yummy dip for vegetable sticks like carrots, turnips and cucumbers too.
Smoking food has been done throughout history to preserve food. Nowadays it is for its distinct taste and flavor. Any type of smoked fish will do if trout is not available. Salmon is always at the top of my list. Chopped water chestnuts are also an interesting replacement for horseradish cream. Do not process it. Simply mix it into the pate to give it some crunch and texture.
The lemon juice on the other hand neutralizes the fishy smell and taste, so add as much as you like given that it doesn’t fully alter the taste of the pate. Fresh dill or coriander leaves are interesting additions in lieu of the parsley and chives, because they impart a citrusy aroma and flavor which is perfect for this dish. It is always amazing how one ingredient can make a difference. Be creative and prepare the pate as you wish.
Ingredients:
250g smoked trout, skinned and deboned
125g softened butter
125g softened cream cheese
1tablespoon lemon juice
1 teaspoon horseradish cream
1/4 cup fresh parsley, finely chopped
1/4 cup finely chopped fresh chives
Salt and freshly ground black pepper to taste
Toasted brown bread
Combine the trout, butter and cream cheese in a food processor or blender. Process it for 20-30 seconds until smooth. Add the horseradish, parsley, chives and lemon juice. Process it for another 10 seconds. Add more lemon juice if desired. Season it with salt and pepper. Transfer it to a serving plate and serve with toasted bread.
Photo Courtesy Of: imcountingufoz