Trout Recipes



  • 250g smoked trout fillets, skinned and boned
  • 100ml double cream
  • 100ml soured cream
  • 2 tbsp. freshly chopped dill
  • 1 tbsp. capers, drained and chopped
  • Salt and pepper

Method of Preparation:

1. Flake the trout fillets into a bowl. Mix with the double cream, soured cream, dill and capers. Transfer to two ramekins and cover well, leaving at room temperature to serve.

Add parsley, gherkins or some chopped spring onion to this pate for a slightly different flavour. Recipe serves 2.

Author: Laura Young

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Published: February 23, 2012
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