• RJ Taylor

Springhills Trout Pâté from Shoreline Cooking Studio

From our friend Chef Anne-Marie Todd-Mowat of Shoreline Cooking Studio





Recipe:

  • 2 grilled trout filets, flaked

  • 1/4 cup chive cream cheese or herbed goat cheese

  • 2 tablespoons sour cream or yogurt

  • 2 tablespoons mayo

  • Dash of hot sauce

  • Juice & zest of half lemon

  • 1 tablespoon chopped chives

  • 1 tablespoon chopped dill


Add all ingredients to the flaked trout. Stir until combined. Chill for at least an hour. Serve with tortilla chips or crackers.


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