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Smoked Fish Trio

Elitists.Kitchen's picture
Ingredients
  Smoked trout fillet 8 Ounce, skinned (225 Gram)
  Smoked mackerel fillet 8 Ounce, skinned
  Smoked salmon 8 Ounce
  Unsalted butter 8 Ounce, melted (225 Gram)
  Double cream 6 Tablespoon
  Lemon juice 4 Tablespoon
  Creamed horseradish 1 Teaspoon
  Ground pepper To Taste
  Cottage cheese 1 Tablespoon
  Freshly ground white pepper To Taste
  Cayenne pepper To Taste
  Dill 1⁄2 Teaspoon
Directions

MAKING
1) Take a 1 lb (450 g) loaf tin and apply a little oil over it. Lay a cling film in it.
2) In a food processor, flake the trout. Mash with one third of the melted butter (about 6 tbsp), 2 tbsp cream, 1 tbsp lemon juice, horseradish and white pepper to taste.
3) Add the trout mixture over the prepared tin and with a spoon level the surface.
4) In the food processor, process the flaked mackerel with half the remaining butter, ltbsp lemon juice, 1 tbsp cream, cottage cheese and with white pepper to taste.
5) Spoon evenly over the trout pate.
6) In the food processor, blend the smoked salmon with the remaining butter, 3 tbsp cream, 2 tbsp lemon juice, dill, white and cayenne pepper to taste.
7) Spoon evenly over the top of mackerel mixture.
8) Use cling film and cover the tin. Refrigerate for at least 3 hours.
9) Turn out thr trio pate onto a plate and cut into slices.

SERVING
10) Serve with toasted bread, if you like.

NOTE
These slices can be individually wrapped in cling film and frozen for up to 1 month.
Defrost as required, in the refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Fish
Preparation Time: 
200 Minutes
Servings: 
4

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