Smoked Trout Pâté

The French seem able to turn just about anything into a delectable spread, and this is the easiest one I know. Smoked salmon could be used instead of the trout, as could minced cooked shrimp or other shellfish. Serve this spread with toasts or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.

La Vie Rustic by Georgeanne Brennan

Ingredients

• 1/4 lb (125 g) smoked trout fillet

• 6 Tbsp (3 fl oz/90 ml) crème fraîche [Ed. Note: Make your own using this Splendid Table recipe.]

• 1 Tbsp minced fresh tarragon, plus tarragon sprigs or minced leaves for garnish

• 1/2 tsp grated lemon zest

• 1 tsp fresh lemon juice

• 1/2 tsp freshly ground pepper

Directions

Break the trout into pieces and put in a bowl. Add the crème fraȋche, the 1 tablespoon tarragon, the lemon zest, lemon juice, and pepper and mash together with a fork until a thick paste forms.

Pack the pâté into a crock or bowl and garnish with tarragon sprigs or a sprinkling of minced leaves. Serve at once or cover and refrigerate for up to 4 days.

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From La Vie Rustic by Georgeanne Brennan. Copyright 2017 Weldon Owen. Photographs by Sara Remington.