Thursday, 31 January 2013

Trout Paté


Tonight, I could not be bothered to cook. James had made a pizza in cookery at school, which I reheated. With the remaining pizza base, I piled on some ham and pineapple, Rachel's favourite topping. They never complain when it's a pizza night. I had some hot smoked trout in the fridge and added some low fat natural yoghurt, some lemon juice and a good grinding of black pepper. With some toast, celery and Walkers Salt and Vinegar crisps it really hit the spot, with minimal effort. 

Ingredients
125g hot smoked trout
2 tablespoons of low fat naural yoghurt
juice of half a lemon
grinding of black pepper

Method
With a fork mash the trout fillets into small bits, then add the yoghurt. Stir well, then add the lemon juice and black pepper to taste. 




4 comments:

  1. Mmm I'm always looking for recipes to use trout (I have a freezer full due to an avid loch fisherman neighbour!). This recipe sounds lovely :)

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    Replies
    1. How lucky, this is a good way to use it up then. It was another suggestion from the hairy dieters book.

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  3. Salut! Today I have cooked your kedgeree! C'est délicieux! But i have no of salmon or trout so I use some mackerel. I it will cook soon again. I think I will try to do your gâteau aux bananes next! Rachel aime manger votre pot au chocolat gooey?! Mais, Rachel, il faut manger au moins cinq fruits et légumes par jour!

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