Smoked Trout And Dill Pate - cooking recipe

Ingredients

1 kg smoked trout (2 lb)
300 g butter, softened (may vary dependng on the weight of the fish flesh)
2 tablespoons chopped fresh dill
2 teaspoons lemon juice
3 drops Tabasco sauce or 3 drops chili sauce

Preparation

Remove the fish flesh from the skin and bones.
Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter).
Mash the trout flesh and beat in all remaining ingredients. Mix until well combined.
Spoon into a large serving dish or individual ramekins.
Fantastic spread into small tart cases.