Smoked Trout Pate and Multigrain Crackers

By Lynn Wyeth

Smoked Trout Pate and Multigrain Crackers

Smoked Trout Pate and Multigrain Crackers. This delicious smoky trout pate served on house-baked multigrain crackers makes for a winning pre-dinner nibble.

Smoked Trout Pate

500g smoked trout*

4 tbsp creamed cheese or sour cream (or a mixture of both)

1 tbsp horseradish sauce

1-2 lemons, juice and zest

1 tbsp capers

freshly ground black pepper, to taste

1 tbsp parsley, chopped

Lynn’s Multigrain Crackers

250g wholemeal rolled oats

250g stoneground wholemeal flour

180g sunflower seeds

100g pumpkin seeds

100g sesame seeds

100g linseeds

50g chia seeds

800ml warm water

1-2 tbsp olive oil

2 tsp salt

pinch freshly ground black pepper

Preheat the oven to 150 degrees Celsius.

Roughly whizz the first seven ingredients together in a food processor. Mix the warm water with oil, salt and pepper. Combine the wet and dry mixtures so the consistency is like runny porridge.

Pour into large greased oven trays. Spread as thinly as possible. Bake in oven for 20 minutes.  Remove and cut into biscuits.  Put back into the oven and bake carefully for 1.5 hours or more, until crackers are crisp and very slightly browned.

For the smoked trout pate, whizz all ingredients in a blender until roughly blended (you don’t want the texture to be too smooth).

Serve on wholegrain toast or crackers.

*Preferably made from a Rainbow trout from the Tongariro River that has been filleted, brined and cold-smoked, with skin and bones removed.



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