The Australian Women’s Weekly Food — November 2017

SMOKED TROUT PÂTÉ

PREP + COOK TIME 30 MINUTES

(+ COOLING & STANDING)

SERVES 6 AS A STARTER

1 tablespoon olive oil

1 medium white onion (150g),

chopped finely

1 clove garlic, crushed

350g whole hot−smoked trout

100g butter, chopped

2 tablespoons lemon juice

2 tablespoons pouring cream

1 small red onion (100g), sliced thinly

2 tablespoons red wine vinegar

1 teaspoon salt

1 teaspoon white sugar

1 tablespoon olive oil, extra

2 tablespoons well−drained

baby capers

2 tablespoons fresh dill sprigs

150g bagel crisps

1 Heat oil in a small frying pan

over medium heat; cook white onion

and garlic, stirring, for 5 minutes

or until soft but not coloured. Cool.

Wipe pan clean.

2 Remove skin and bones from trout.

Process trout, onion mixture, butter,

juice and cream until smooth. Transfer

to a medium bowl; season to taste.

3 Meanwhile, combine red onion,

vinegar, salt and sugar in a glass

bowl. Stand for 10 minutes or until

onion is soft. Drain.

4 Heat extra oil in same frying pan;

cook capers, stirring, over high heat

for 1 minute or until crisp.

5 Spoon pâté into a serving bowl,

top with dill. Serve with bagel crisps,

capers and red onion.

116 AWW FOOD • ISSUE THIRTY FOUR

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