When Two Friends Collide It’s An Easy Party Pate

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When my friend Steven came to visit I asked him if he had any great recipes using garbanzo beans. I explained that another friend had sent a can of beans to show off the new transparent packaging and in exchange I’d post a holiday recipe.

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This smoked trout dip is easy to make with a full smokey flavor balanced by the lemon and dill. It’s smooth and spreadable and goes well with crostini or a crisp plain cracker. I hope you all enjoy it.

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Smoked Trout Pate

1 (8 oz.) package smoked trout, skin removed

½ can (15 oz) Glory Garbanzo Beans plus 1 ½ tablespoons liquid

1 tablespoon heavy cream

2 cloves garlic, smashed

1 tablespoon chopped shallot

1 teaspoon chopped fresh dill

1 to 2 teaspoons fresh lemon juice

1 teaspoon lime juice

¼ teaspoon smoked paprika

salt and pepper to taste

olive oil

Combine all ingredients except one teaspoon lemon juice in food processor. Process until smooth. Taste and adjust seasoning with remaining lemon juice, salt and pepper. Spoon into serving bowl. Drizzle top with a little olive oil. Garnish with fresh herbs. Serve with toast or crackers.

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