Mary Berry’s Rustic Smoked Trout and Anchovy Pâté
Serve Mary Berry's rustic and simple smoked trout pâté as a fresh starter or a light lunch when a sandwich just won't do. As seen on her BBC2 series Simple Comforts.
From the book
Simple Comforts
Heart-warming comfort dishes from the nation's favourite cook
With easy, family-friendly recipes as well as all-out weekend feasts
Including chapters full of indulgent bakes and sweet treats
Introduction
Pâté is so comforting and makes such a generous sharing dish. Quick and easy to prepare, this pâté is delicious served with hot toast and makes a lovely starter or a great weekend lunch served with pickled beetroot (see page 202 of Simple Comforts for a recipe). Take care to keep some texture in the mixture – it shouldn’t be a smooth purée. Packets of smoked trout fillets are available in most supermarkets and the fillets look similar to poached salmon.
Ingredients
| 50g (2oz) | butter, softened |
| 2 | anchovy fillets, roughly chopped |
| 3 tbsp | chopped dill, plus extra to garnish |
| 1 tbsp | hot horseradish sauce |
| 100g (4oz) | full-fat crème fraîche |
| 125g (4½oz) | smoked rainbow trout fillets |
| juice of ½ small lemon | |
| 1 tbsp | chopped capers |
| salt and freshly ground black pepper | |
| To serve: | |
| sourdough bread |
Essential kit
You will need: a food processor.
Method
1. Measure the softened butter and anchovies into a small bowl and mash them together with a fork.
2. Spoon the mixture into a food processor, then add the dill, horseradish and crème fraîche. Season with a little salt and pepper, then whizz quickly for a few seconds. Add the trout fillets, lemon juice and capers and whizz again for a few seconds until just mixed but still with some texture. Check the seasoning, then spoon the mixture into a small rustic bowl.
3. Toast the bread and serve the pâté garnished with dill and with some pickled beetroot on the side.
Prepare ahead: Can be made up to a day ahead and kept in the fridge, then served at room temperature.
