Smoked Trout Pate Using Cream Cheese Recipe
Ingredients
| Medium | 1 Pound, smoked | |
| Cream cheese package | 1 | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Prepared horseradish | 2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Green onions | 2 , chopped | |
| 5 or 6 parsley sprigs | ||
| 1 tablespoon finely chopped dill or 1 teaspoon dill weed, if desired | ||
| Lemon slices, if desired | ||
| Parsley sprigs, if desired | ||
| Crackers or cucumber slices | ||
Directions
Skin, bone and flake trout.
In a blender or food processor fitted with a metal blade, puree flaked trout, cream cheese, 1/4 cup whipping cream, horseradish, lemon juice, green onions, parsley and dill, if desired.
Add more cream, if necessary, to make a spreadable mixture.
Spoon trout mixture into a serving bowl.
Cover and refrigerate until served.
In a blender or food processor fitted with a metal blade, puree flaked trout, cream cheese, 1/4 cup whipping cream, horseradish, lemon juice, green onions, parsley and dill, if desired.
Add more cream, if necessary, to make a spreadable mixture.
Spoon trout mixture into a serving bowl.
Cover and refrigerate until served.
Chef
