Christmas recipes
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Salmon crudo with trout pâté
6
Easy
30 minutes
Ingredients
-
For the trout pâté:
- 300 g Woolworths smoked trout ribbons , chopped
- 2 T creamed horseradish
- 5 T crème fraîche
- ½ t lemon zest For the salmon crudo:
- 400 g salmon fillet , skinned and diced
- 4 T extra virgin olive oil
- 3 T lemon juice
- Woolworths trout pearls, for serving
Method
1. To make the pâté, blend all the ingredients together.
2. To make the crudo, mix all the ingredients and allow to stand for 15 minutes.
3. To serve, spread some of the pâté onto one side of a plate and scatter over the crudo. Decorate with the trout pearls.
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira