A simple pulse in the food processor turns four simple ingredients into a delicious pâté. Perfect for serving with crusty bread as an appetizer or as part of my favorite Sunday supper - a platter layered with cheese, bread and European butter. The zing of the horseradish butter helps balance out the richness of the pâté.
Smoked Trout Pâté with Horseradish Butter
Adapted from Good Food
1 oz unsalted butter
Zest 1/2 lemon
160g pack smoked trout
1 spring onion, roughly chopped
1/2 oz unsalted butter
1 t horseradish
1 t chopped parsley + a few whole leaves
Combine melted butter, zest, trout and spring onion in a food processor and blend until smooth. Place the pate in a ramekin and smooth the top.