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Farm-style smoked trout pâté

By Rose and Adam Williams
8 to 10
Easy
15 minutes

Ingredients

  • 400 g Woolworths oak-smoked trout ribbons, diced
  • 10 g Italian parsley, finely chopped
  • 1 lemon, zested and juiced
  • 1 x 250 ml tub crème fraîche
  • a generous pinch freshly ground black pepper
  • olive oil, for drizzling
  • lemon wedges, to garnish

Method

1. Mix the trout, parsley, lemon zest and juice in a bowl.

2, Add the crème fraîche and black pepper, mix to combine, cover and chill until ready to serve. Drizzle with olive oil and garnish with lemon wedges.

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly