Seventh Heaven Smoked Trout Pâté With Irish Paprika Soldiers
This is a starter you can make in a jiffy, but the Irish paprika soldiers make it wonderful. Follow this link for a post about paprika, and why the world’s best comes from the De La Vera region in Spain.
Ideally you will make the soda bread freshly, even just the smell will get your guests slavering at the mouth. It’s dead simple – of course I’m not suggesting you should start messing around trying to make a bread which needs kneading and proving and waiting and all of that, it is a simple wholemeal soda bread. You can even mix all the dry ingredients ahead of time, and have ready to just add the buttermilk. Follow this link for how to make soda bread.
Recipe for Seventh Heaven Smoked Trout Pâté With Irish Paprika Soldiers
Serves 8-10 as a starter and more served with drinks
- 400g (2 x 200g packs)/14 oz Philadelphia cream cheese
- 4 tbsp full fat milk
- 4 spring onions, chopped
- 200g/7 oz smoked trout, flaked and chopped (in fact you can use offcuts of both smoked trout and smoked salmon)
- juice and zest of half a lemon
- 1 teasp Worcestershire sauce
- brown soda bread, sweet smoked paprika and butter
- mix all the ingredients together except for the trout, then mix that in, put in the fridge and leave overnight if you can.
- serve with hot buttered brown soda bread soldiers – if you make the soda bread fresh you will be in seventh heaven, but even if you freeze it and make the soldiers from toast you will still be in six and a halfth heaven.
© 2014 Saucy Dressings
You may also be interested in a recipe for Smacked Mack – aka smoked mackerel pâté with an Indian twist.