Smoked-trout pate with melba toasts

For a classic start to your Christmas lunch, its hard to top this tasty spread.

Recipe «Smoked-trout pate with melba toasts» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 whole smoked rainbow trout, 1 x 250g ctn mascarpone, 250g fresh ricotta, 1 tbsp finely grated lemon rind, 1 tbsp fresh lemon juice , 2 tbsp chopped fresh dill, 2 tbsp chopped fresh chives, Thin melba toasts, to serve .

Ingredients:

• 1 whole smoked rainbow trout 
• 1 x 250g ctn mascarpone 
• 250g fresh ricotta 
• 1 tbsp finely grated lemon rind 
• 1 tbsp fresh lemon juice 
• 2 tbsp chopped fresh dill 
• 2 tbsp chopped fresh chives 
• Thin melba toasts, to serve 

Instructions

1. Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Place the smoked trout flesh in the bowl of a food processor. Add the mascarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl.
2. Add the dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plastic wrap. Place in the fridge for 1 hour to chill. Serve with melba toasts.