Smoked trout pate with crispy crumbed camembert
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.