Smoked Trout Pate

Howdy All, heres my recipe for Smoked Trout Pate a wee bit of work but worth it in the end.

Great for Crackers or as a Dip.

First you need to catch a Trout or have someone catch one for you, or you can buy it........

Clean/Gut & Wash Trout then take off fillets & put into container ready for the Brine.

Brine:

1 tsp Garlic Powder

1 tsp Onion Powder or 1 small Onion

1 tsp ground Allspice

1/2 cup Brown Sugar

1/2 cup Salt

2 tbls Lemon juice

1 to 1.5 litres of cold Water

Mix all together in Magic Bullet or Blender & pour over Fillets.

Leave for 4 to 5 hours in the fridge.

Remove & wash off brine & pat dry.

SMOKING

Prep Smoker.

Preheat Smoker to 60c.

Place Trout fillets on racks & sprinkle some Lemon Juice & black Pepper over them.

Place in Smoker.

Smoke for 2 hours with Mesquite then cook for another 2 hours or till cooked, remove to chill.

Pate:

Prep for Pate.

Remove skin & bones from Smoked Trout.

Take 200grams Smoked Trout

125grams Cream Cheese

3 tbls Lemon juice

1 tsp Black Pepper

Pinch of Salt

Mix all together in Blender or Magic Bullet till smooth then place in bowl in fridge to cool.

Then put on Crackers with whatever you like or use as a Dip.

Hope you enjoy.