Robyn’s Trout Pate
2 large smoked trout – try to buy it already skinned and boned if you can
225g (or 8oz) of butter, softened
50ml of double cream
30ml lemon juice
Salt and Pepper to taste
Parsley Springs for garnish
Mash the trout and butter together with a fork, then gradually mix in the cream and lemon juice.
Season with the salt and pepper if you want to.
Spoon mixture into pate moulds or little bowls, place the garnish on top, cover with Glad Wrap and then refrigerate.
This pate can be frozen for up to a month.