- 2 cans smoked trout in olive oil, ~4 oz each
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 2 teaspoons Aleppo pepper
- 2 teaspoons lemon zest
- 2 teaspoons fresh thyme leaves (OR 3 sage leaves, 1 teaspoon rosemary)
- 1/2 teaspoon capers
Drain the oil from the fish, and add everything else to a food processor and process until smooth. Let sit in the fridge for a few hours to allow flavours to develop and the pâté to harden.