Mary Berry's Rustic Smoked Trout and Anchovy Pâté
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.
|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|
You will need: a food processor.
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.