Trout and fried almond pâté is a great palate reviver. We have all eaten standard supermarket offerings and they tend to taste a little…eugh. But this pate really does earn its place in our best trout recipes by having some serious class. You can use fresh trout or smoked trout (if you are keen on smoking your own food check out how to smoke venison too)

Trout and fried almond pâté

Serves 4-6 as a starter

Truite aux amandes is a dish served in many restaurants in Paris. This recipe takes all the elements of that classic cuisine and transforms them into a creamy, delicate pâté that will tempt even the most jaded palate. It can be made with either fresh trout or smoked, but I prefer the fresh version.

■ 50g (2oz) flaked almonds
■ 75g (3oz) unsalted butter plus 50g (2oz) melted butter
■ 225g (8oz) cooked trout fillet
■ 1 tbsp lemon juice (or a bit more)
■ 1 pinch smoked cayenne pepper
■ Salt and freshly ground black pepper
■ 3 tbsp Greek yoghurt
■ 1 bunch fresh dill (remove the stalks and reserve two sprigs)

Fry the almonds in 25g (1oz) of the butter until golden.

Whizz the trout with the remaining 50g (2oz) butter, lemon juice, cayenne pepper, seasoning and yoghurt, then add the fresh dill and all but six of the almonds, including the butter you fried them in, and process for a few seconds more.

Transfer to a dish, smooth out the top and decorate with the almonds and remaining dill sprigs. Pour over the 50g (2oz) melted butter and leave to cool in the fridge.

Serve at room temperature with hot toast and wedges of lemon.

And if you are keen to know where to go and catch your trout first, then why not look at the top 10 trout rivers for inspiration. Or contact the Salmon and Trout Association for help.

More best trout recipes: the top ten recipes for delicious fish