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.
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Photographs: Jan Ras
Production: Abigail Donnelly
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