This lovely recipe for smoked-trout pate is courtesy of April Bloomfield.
- 5 ounces smoked trout, skin and bones removed
- 2 spring onions, thinly sliced
- 4 ounces cottage cheese
- 3 tablespoons creme fraiche
- 2 tablespoons olive oil
- Coarse salt
- Grilled Bread, for serving
Flake fish into large pieces and transfer to a large bowl. Add cottage cheese, onions, creme fraiche, and olive oil; season with salt. Mix until just combined. Serve with grilled bread.