SMOKED TROUT PATE, GREMOLATA, TRUFFLED TOASTS

INGREDIENTS

  • 500g boneless hot-smoked trout, flaked
  • 100g crème fraiche
  • 150g mascarpone
  • ½ cup extra virgin olive oil
  • 1 tsp minced horseradish
  • 1 tsp sweet paprika
  • finely grated zest and juice of 3 lemons
  • sea salt flakes and freshly-ground white pepper
  • 1 bunch parsley, very finely chopped
  • 2 cloves garlic, minced
  • pinch cayenne pepper
  • 8 slices rye bread
  • 1 Tbsp truffle oil

SMOKED TROUT PATE, GREMOLATA, TRUFFLED TOASTS

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 4-6
  • Picnic Day

3-STEP RECIPE

Step 1

1 Preheat oven to 160°C. Combine the trout, crème fraiche, mascarpone, 2 Tbsp extra virgin olive oil, horseradish, paprika and juice of 1 lemon in a food processor and purée until smooth. Season with salt and white pepper.

Step 2

2 Mix the parsley, zest, garlic, juice of 1 lemon and remaining olive oil in a bowl. Season with salt.

Step 3

3 Brush the rye bread with remaining lemon juice and truffle oil, season with salt, then arrange on a lined oven tray and bake for 15 minutes, until lightly browned.