Smoked Trout Pate Recipe

• 1/2 cup creme fraiche or sour cream
• 1 tablespoon drained and rinsed capers
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped tarragon
• 1/8 teaspoon smoked paprika
• Pinch cayenne pepper
• Juice of 1 medium lime
• Salt
• Freshly ground black pepper
• 10 ounces smoked trout meat (from about three 8-ounce whole smoked trout; see Game Plan note)
• Crackers or thinly sliced toasts, for serving

1. In a medium, nonreactive bowl, combine the creme fraiche or sour cream, capers, chives, tarragon, paprika, cayenne, and lime juice.
2. Season with salt and pepper.
3. Using your hands, break the trout into bite-sized pieces, discarding any bones and skin.
4. Add the fish to the creme fraiche mixture.
5. Stir rapidly with a spoon, using the spoon to break up the fish, until the mixture is a spreadable consistency.
6. Season with salt and pepper as desired.
7. Serve on crackers or thinly sliced toasts.

creme fraiche, capers, chives, tarragon, paprika, cayenne pepper, lime, salt, freshly ground black pepper, trout, crackers

Taken from www.chowhound.com/recipes/smoked-trout-pate-28483 (may not work)