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.
