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Author Topic: Trout Pate  (Read 13058 times)
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« on: October 08, 2008, 09:34:35 PM »


8oz (200g) cooked trout
Two tablespoons of Brandy or Sherry
1/2 Pint of double cream or cream cheese
Grated zest of one lime or lemon
Two tablespoon lime or lemon juice
Cayenne pepper to garnish

Mix all ingredients in a blender
Dust with Cayenne pepper
Garnish with thin lemon slices
Refrigerate in a suitable container until required for use.

« Last Edit: October 08, 2008, 10:04:13 PM by Russ » Logged
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