Recipe: Hot Smoked Trout Pâté With Cornichons And Mustard

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Hot Smoked Trout Pate - Ingredients

Hot Smoked Trout Pate - Finished

 

This is the second recipe I’ve posted using Maille ingredients, and there’s a reason why! This and my Salmon Wellington recipe are entries to the Maille Culinary Challenge, in which bloggers have been challenged to come up with recipes which use at least one Maille ingredient. I’ve used two, namely the Maille Extra Small Gherkins, Recette Gourmande, and the Maille Mustard with White Wine, Dill and Lime, which is not as pungent as some of their other mustards, and features relatively subtle dill and lime flavours.

Today’s recipe is for a Hot Smoked Trout Pâté With Cornichons And Mustard – a simple recipe that takes very little time to prepare, and which is perfect for picnics and dinner parties alike.

 

Serves 3-4

 

Ingredients

130g hot smoked trout (we used hot smoked trout with black pepper)
200g cream cheese
30g butter
40g Maille Extra Small Gherkins, Recette Gourmande
3tsp Maille Mustard with White Wine, Dill and Lime

 

Method

1. Flake the trout, checking for bones and removing all of the skin.

2. Put the trout into a food processor, along with the cream cheese, butter and Maille Mustard with White Wine, Dill and Lime

3. Blend the mixture well, stopping occasionally to scrape it down from the sides of the food processor.

4. Once smooth, finely chop your Maille Extra Small Gherkins and add them to the food processor. Pulse until fully mixed in (you still want the crunchiness of the gherkins in your pâté!)

5. Scoop the mixture out into 3-4 ramekins (depending on the portion size you’d like to serve!) and chill for at least an hour before serving with toasted crusty bread and gherkins.

 

Recipe submitted by…

Emily Knight
Bristol
www.bristolbites.co.uk

 

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