Name: Smoked trout pâté
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram whole smoked trout; 1 egg yolk; 2 teaspoon white vinegar; 2 teaspoon mustard powder; 1 tablespoon lemon juice; 1/4 teaspoon lemon pepper seasoning; 1/3 cup (80ml) extra light olive oil

Smoked trout pâté

Incredibly easy to make and seriously delicious, this smoked trout pâté is perfect for pre-dinner nibblies with friends.

Ingredients

400 gram whole smoked trout

1 egg yolk

2 teaspoon white vinegar

2 teaspoon mustard powder

1 tablespoon lemon juice

1/4 teaspoon lemon pepper seasoning

1/3 cup (80ml) extra light olive oil

Method

1.Remove skin and bones from trout; coarsely flake flesh.

2.Blend or process egg yolk, vinegar, mustard, juice and lemon pepper until smooth. With motor operating, add oil gradually in a thin stream.

Add trout; blend until smooth.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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