Stocking up For Christmas recipe: 30 Second Hot Smoked Trout Pâté

Related tags Milk Cheese Cooking

30 Second Hot Smoked Trout Pâté Ingredients2 x 125/135g packs (4 fillets) Hot Smoked Trout 125g /4oz cream cheese2 tbsp/30 ml lemon juiceground...

30 Second Hot Smoked Trout Pâté


  • 2 x 125/135g packs (4 fillets) Hot Smoked Trout
  • 125g /4oz cream cheese
  • 2 tbsp/30 ml lemon juice
  • ground black pepper
  • pinch ground mace (or nutmeg)


Put the flaked trout flesh in a food processor, add the butter, lemon juice, cheese, pepper and mace and blitz for 30 seconds or until smooth. That's it! Chill before serving.

Mini Cheddar Scones

Preparation time: 15 minutes

Cooking time: about 10 minutes

Makes 16


  • 225g (8oz) self-raising white flour
  • 1 teaspoon mustard powder
  • pinch of salt
  • ½ teaspoon baking powder
  • 40g (1½oz) butter or margarine
  • 60g (2½oz) mature Cheddar, grated
  • about 150ml (¼ pint) butter or sour milk
  • 1 small egg, lightly beaten
  • beaten egg or milk, to glaze
  • pinch of cayenne pepper
  • Dill sprigs, chives or watercress to garnish


1 Sift the flour, mustard powder, salt and baking powder together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) cheese then pour in enough butter milk and the egg to give a fairly soft dough. To ensure a good rise, avoid heavy handling.

2 On a lightly floured surface, lightly roll out the dough to a thickness not less than 2cm (¾ inch). Cut into rounds with a 3cm (1 1/2inch) plain cutter.

3 Place on a greased baking sheet and brush the tops with beaten egg or milk, sprinkle with the remaining cheese and a little cayenne pepper. Bake at 220°C (425°F) mark 7 for about 10 minutes until golden brown and well risen. Transfer to a wire rack to cool. To serve, cut the scones in half on the bias and fill each with a teaspoon of Hot Smoked Trout Pate and decorate with dill sprigs, chopped chives, or watercress.

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