Salmon Trout and Prawn Paté
Serves: 2
175 Gram Smoked salmon trout, sliced (6 oz)
50 Gram Peeled prawns (2 oz)
1/2 Teaspoon Lime zest, grated
1/2 Teaspoon Lime juice, fresh
Freshly ground black pepper
1 Teaspoon Fresh tarragon, chopped
100 Gram Curd cheese (3 1/2 oz)
Lime wedges, prawns and toast, to serve
Method
Line two lightly oiled heart shaped moulds or ramekin dishes with half the salmon trout. Make sure that there is enough fish overlapping the sides to cover the top of the dishes.
Chop the remaining salmon trout and the prawns. Add the lime zest and juice, seasoning, herbs and cheese and mix well. Divide between the moulds and pack well in. Fold over the overlapping fish to cover the paté.
Chill well before turning out onto serving plates. Garnish with lime wedges and prawns, serve with toast.
Line the dishes with greaseproof paper as an alternative to oiling them.
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