Ingredients for the Pate
400g – 500g smoked trout
Tabasco
Sour cream
2 tablespoons of creamed smooth Horseradish sauce (Checkers stocks a veriety)
Fresh or dry finely chopped dill
Salt
Ground black pepper
2 tablespoons lemon juice
1 tot sherry
Method:
• In a large mixing bowl – crumble the smoked trout very finely making sure no bones are left in the meat.
• Add three splashes of tabasco, Horseradish, lemon juice, Dill, pinch of salt and pepper and sherry to the smoked trout and mix well
• While mixing add Sour cream in small quantities until you arrive at the consistency that you prefer. If you prefer your pate very smooth you might want to use a food processor or blender.
• Refrigerate for 30 minutes
• Serve with crackers or toast – Enjoy!!
• If you were waiting on the instruction to drink the sherry you might have a problem and you need to speak to somebody about it !!