Stocking up For Christmas recipe: 30 Second Hot Smoked Trout Pâté
30 Second Hot Smoked Trout Pâté
Ingredients
- 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)
Method
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
Ingredients
- 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
Method
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.
