Smoked trout pâté with homemade peppery crispbreads

This trout pate can be made in just a few minutes. Literally. Simple but very delicious served with crackers or toast. Or I made peppered crispbreads with some slightly old baguette.

You’ll never buy it from the shops again.

Smoked trout pate

Serves: 2-3 for lunch

150g skinless smoked trout
1 1/2 tbsp cottage cheese
1 1/2 tbsp crème fraîche
Salt and pepper
Juice of half lemon
Cayenne pepper (optional)

small baguette
Olive oil
Salt and pepper

Put the trout in a food processor and pulse, add the cottage cheese and crème fraîche a bit at a time and blitz again until you have a smooth but still stiff consistency. It’s important that you don’t add it all in one go as if it goes runny you won’t be able to get it back. Add the lemon juice and season. If the pâté is too stiff at this point you can add a bit more cottage cheese and crème fraîche.

To make the crispbreads slice your baguette very thinly (3-4mm) and place in a bowl. Drizzle with olive oil and then season with a little salt and a generous amount of ground black pepper, toss like a salad until nicely coated.

Transfer onto a baking tray and bake in an oven preheated to 180 degrees centigrade for about 5-10 minutes, turning once and watching carefully as they go from pale to burnt in seconds.

Allow to cool slightly and then serve with the pâté. Any leftover pâté will keep in the fridge for a day or two.