Smoked salmon and trout pate

For the love of sunshine this is a wonderful pate for summer.

I was first introduced to this pate one hot summer a few years ago. We use sit out on the back deck with a glass of white wine, toasty bread covered in a thick layer of this wickedly, good spread.

This makes a lovely canepe on small toast or plain crackers.

Here is the recipe
100g Smoked Salmon
100g Smoked Trout
250g Cream Cheese
150g Double Cream
30g Clarified Butter
1/2 tsp Smoked Paprika
Juice of a Lemon
White Pepper
Chipped Onion Chives to garnish (Optional)
Place all the ingredients except the chives into a food processor and blend to a paste
Check your seasoning and store in a glass container in the fridge.
I love when food is part of a great memory.

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