Smoked trout pate with crispy crumbed camembert

Serves 4 people

There are several brilliant smokehouses throughout Australia, and their fish are available year-round from fishmongers and delicatessens.

  • 750g smoked trout
  • 250g cream cheese
  • 100ml extra virgin olive oil
  • 1 bunch dill, chopped
  • salt and pepper
  • 200g camembert, in 4 pieces
  • ½ cup plain flour
  • 2 eggs, whisked
  • ½ cup breadcrumbs
  • ¼ cup red palm fruit oil
  • 1 loaf ciabatta, sliced finely

1 Peel and debone the smoked trout. Puree in a food processor with the cream cheese, olive oil and dill, then season with salt and pepper.

2 Dip the camembert in the flour, then egg, then breadcrumbs. Fry in the red palm fruit oil over a medium heat for 3 minutes until golden on both sides.

3 Serve a large dollop of pate with piece of crumbed camembert and some slices of ciabatta.