Smoked Trout Pâté
This pâté is an easy-but-elegant addition to your appetizer repertoire. Serve on toasted baguette slices or with seedy crackers.
4 ounces cream cheese, softened
5 ounces smoked trout fillets
2 tablespoons white wine vinegar
½ teaspoon grated garlic
¼ teaspoon Piment d’Ville Basque Chile, plus more for garnish
¼ teaspoon freshly grated nutmeg or freshly ground mace
Black pepper, to taste
Break the cream cheese apart and put it into the bowl of a food processor fitted with the metal chopping blade. Remove the skin and any bones from the trout. Add the flesh to the food processor, breaking it into chunks as you do. Add the remaining ingredients and process until smooth. Taste the pâté and adjust seasonings if needed.
Spoon into a ramekin or serving bowl, cover, and refrigerate for at least 30 minutes before serving. Garnish with a sprinkle of Piment d’Ville.