Starters & Light meals
Farm-style smoked trout pâté
8 to 10
Easy
15 minutes
“This is a delicious light starter for summer. Enjoy it with flatbreads, wholegrain toast or on top of small crumpets. It can be made two to three days ahead, and the leftovers make a great pasta sauce.” – Rose and Adam Williams
Wine/Spirit Pairing
Iona Sauvignon Blanc
Ingredients
Method
- 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
Ingredients
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
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