"This pâté is the happy spin-off of the trout dish we serve at The Argyle Inn," says Hugh Wennerbom. "We like to use everything, and we take the offcuts of the trout fillets, salt them down and smoke them, and serve them the next week as this canapé."
- 500 gm hot-smoked trout, flaked
- 300 gm crème fraîche (or sour cream)
- ¼ cup (1 bunch) finely chopped chives
- 3 tsp lemon juice, or to taste
- 1-2 tsp finely grated fresh horseradish
- Salmon roe, to serve
- Samphire, to garnish (optional; see note)
- 1 ficelle (thin baguette), very thinly sliced
- 1For ficelle crisps, preheat oven to 150°C. Place ficelle slices on an oven tray and bake, turning once, until golden and crisp (10 minutes). Remove from oven and cool. Crisps will keep in an airtight container for up to 2 days.
- 2Mix trout, crème fraîche and chives in a bowl and season to taste with lemon juice, horseradish, sea salt flakes, and freshly ground black pepper. Top with roe and samphire and serve with crisps.
Samphire is available from select greengrocers and online from farmhousedirect.com.au
Drink Suggestion: A viognier; we pour the 2016 Clonakilla. Drink suggestion by Hugh Wennerbom.