Smoked Trout Pâté with lemon and herbs

  • 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.

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