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We're talking about smoked trout pate...it's a delicious entertaining treat that's ready in about 5 minutes. Author and Syndicated Columnist Pam Anderson told Tonia's Kitchen that it's pretty easy to prepare. Start with cream cheese, Worcestershire Sauce, bottled horseradish, ground black pepper. Add this mixture into a food processor with some smoked trout and blend it together. Once it's mixed, pull it out of the processor and mold it. Add some parsley for garnish, and you've got a fancy sounding, easy to assemble party appetizer!
1 package (8 ounces) cream cheese
3 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1 package (8 ounces) smoked trout, skin removed
1 package (6-8 ounces) flatbread crackers or Melba toasts
Flat leaf parsley as garnish
Whir cream cheese, horseradish, Worcestershire sauce, pepper and lemon juice in a food processor until smooth. Break trout into large chunks into cream cheese mixture and pulse until trout is still chunky but incorporated into cream cheese (about 12 short bursts).
Either line a bowl with plastic wrap and fill with pate or find a suitable jar to serve and store it in and simply fill the container without plastic wrap. If serving outside the can, turn the mold over from the bowl onto a plate, removing the plastic, and serve with flatbread crackers or Melba toasts. Garnish with a sprig of flat leaf parsley.
