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Smoked-Trout Pate

This lovely recipe for smoked-trout pate is courtesy of April Bloomfield.

  • yield: Makes 1 1/2 cups


  • 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


  1. Step 1

    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.

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