Saturday, December 18, 2010

Smoked Trout Pate

Santa's not the only one who's making a list and checking it twice.  I, in fact, am making more than one list and checking it thrice (or more).  While I enjoy preparing elaborate menus for family and friends, I always have a few easy food tricks up my sleeve.  I assure you that this simple smoked trout spread will be a hit with your guests.  When they ask for the recipe, you might want to elaborate on the intricacies of it's preparation--the catching and smoking of the trout for instance.  Also a quick lesson in making homemade mayonnaise should follow.  Don't fail to mention the arduous gathering of the caper berries.

Just between you and me, here's the easy recipe:

SMOKED TROUT PATE from the Junior League of Richmond, VA Cookbook

2 smoked trout (about one pound), skinned and boned (available in most supermarkets already boned)
     or substitute smoked salmon
1/4 cup mayonnaise (I use Hellmann's) 
2 green onions, finely minced
1 tbsp drained bottled capers
1 tbsp Dijon mustard
2 tsp sweet paprika
Pepper to taste

NOTE:  This is easily halved

1.  Blend trout, mayonnaise, green onions, capers, mustard, paprika and pepper in a food processor until mixture is smooth.
2.  Transfer mixture to a crock or individual ramekins and chill, covered for 24 hours.
3.  Serve with toast points or crackers.

Yields about 2 cups.