Smoked Trout Pâté - cooking recipe

Ingredients

14 oz smoked trout, skin and bones removed, flesh roughly flaked
1 None large egg yolk
2 tsp white vinegar
2 tsp mustard powder
1 tbsp lemon juice
1/4 tsp lemon pepper seasoning
1/3 cup light olive oil

Preparation

In a food processor, combine trout, egg yolk, vinegar, mustard powder, lemon juice and lemon pepper. Process until smooth. With the motor running, gradually add oil in a thin steady stream. Transfer to a serving bowl.