Trout Pate With Chive Sauce

Ingredients

150 g (5 oz.) smoked boneless, skinless trout fillet
100 g (4 oz.) fresh boneless, skinless trout fillet
1 tsp. cold butter
1/4 tsp. salt
1/2 tsp. ground white pepper
1/2 dl (3 1/2 Tbs.) whipping cream
4 lettuce leaves
4 dill sprigs
4 lemon slices
Chive sauce:
4 ss (1/4 cup) 20% fat sour cream
1 Tbs. chopped chives

Instructions

1) Cut 4 thin slices of the smoked trout and reserve.

2) Grind remaining smoked trout with the fresh and press through a sieve.

3) Beat with butter, salt and pepper.

4) Gradually add the cream.

5) Spoon into a pastry tube and pipe onto 4 individual plates.

6) Arrange the sliced smoked trout around the mound of pate.

7) Combine sour cream and chives. Place a lettuce leaf on each plate.

8) Garnish with dill and lemon and a spoonful of sauce. Serve with melba toast. Enjoy!