Saturday, 19 April 2014

Good Friday Brunch

Entertaining on Good Friday - a great way to get the Easter break off to a good start. People are rested and ready to eat.  It is a bit of an open house day and what I serve depends on the arrival time. The really 'early birds' get hot cross buns. Those that arrive late morning or around lunchtime get to choose from platters. I make smoked trout pate, this version is very easy to make and is better if made the night before. I try to keep it simple and serve it on platters or a board with thinly sliced pickled dill cucumbers and beetroot dip and maybe some smoked salmon. A cheese platter, a pot of soup and crusty bread provide enough sustenance for the really hungry. Then the hot cross buns and some chocolate eggs to finish off.

Smoked Trout Pate
150 grams smoked trout fillet
125 g cream cheese
2 teaspoons capers, rinsed
juice of 1 lemon
a few grinds of black pepper
Put all ingredients in food processor and whiz until combined into a soft paste. Add a little extra lemon juice or a teaspoon or two of mayonnaise if too dry.
Place mixture into a serving bowl and refrigerate until ready to use. I like to leave it for at least an hour.

Serve with toast fingers, rye or pumpernickel bread or crackers.

Sometime I spread the pate over slices of smoked salmon, roll it up like a swiss roll and then slice into smaller pieces to have as fingerfood. It is a good idea to let the rolls stand in the fridge for at least an hour or better still overnight, before slicing. Top with chopped pickled dill cucucumber and parsley. 

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