Smoked Trout and Persian Fetta Pate

To prepare the smoked trout you first need to remove the skin and the bones. This is done by firstly peeling the skin gently away from the flesh the remove the fillet facing up first. Prize a knife along the back bone the gently start to peel the flesh away from the back bone and ribs. Once the top fillet is off, gently pull the whole skeleton away from the fillet lying underneath. Place the flesh of the trout in large mixing bowl and have a good check through to make sure you got all of the bones.

Strain the oil from the Persian fetta then crumble the cheese onto the trout. Using a fork gently stir mixture through until well combined.

Remove the seeds from the tomatoes then dice and add to the trout along with some finely chopped chives. Stir through capers and the lemon juice. Adjust seasoning, you won’t need much salt as the fetta and capers are quite salty themselves.

Serve with crusty bread or on a platter with the beetroot dip.

Ingredients
1 Smoked Trout
1 Tin Yarra Valley Dairy Persian Fetta
2 Shallots
¼ cup finely chopped chives
¼ cup of seeded finely dice tomato’s
2 Tbs Tiny Capers
Lemon Juice