Fish pate

[littleowl]

Steam cook a brown trout in three or four pieces (about four minutes) and pick off the flesh when it's cool. Put the flesh in a blender and add two small skinned rollmop herring, a teaspoon of capers, plenty of pepper and a tablespoon of half fat creme fraiche and blitz. Add more creme fraiche to adjust consistancy and adjust seasoning to suit. Great on brown toast for breakfast  :-)