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This pate is a variation of " Smokie pate'. Smokies are a haddock smoked in the small fishing town of Arbroath on the East coast of Scotland. They have an authentic smoked flavour but sadly we can't get them here in Australia. The pate would typically be made with cream cheese therefore to use some creative license for health and availability, here's a variation to serve on the classic Scottish oatcake.
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Ingredients
1 cup fresh smoked trout, (approx 200g)
200 grams low fat ricotta
¼ cup low fat natural yoghurt
2 tbsp horseradish cream
1½ tbsp capers, chopped
black pepper
cucumber and watercress to serve
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 Copyright John Paul Urizar Method Blend ½ the smoked trout, ricotta, yoghurt and horseradish together in a food processor to smooth. Flake the remaining trout and stir through the pate with the capers and season with black pepper. Serve with oatcakes and watercress. Note: Watercress is a diuretic, helps to reduce bloating and is very rich in vitamin C. Makes 6 servings |
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