Smoked trout pate
This fabulous(ly easy) appetizer pairs perfectly with a cold martini, or, this being in California, a glass of chilled white wine. Feel free to swap out the chives for dill if you like, there are many variations on this delicious pate. Enjoy with friends or keep it all to yourself and call it lunch!
2 tablespoons finely chopped shallot
2 tablespoons lemon juice
1 (8-ounce) package cream cheese, softened
note: if you like a lighter pate, use crème fraîche or sour cream instead
1/4 pound smoked smoked trout
3 tablespoons fresh chives, chopped
salt & pepper to taste
crackers or good bread to toast
In a bowl (or food processor if you’re in a hurry or like it smooth) mix together the shallot, lemon juice, and cream cheese.
Pull the skin away from your fish and toss it.
Break the fillet into flakes with your hands, and mix in along with the chives
Taste, add salt & pepper as you see fit