Smoked Trout Pate
|Lemon||1⁄2 , juiced|
|White wine||2 Tablespoon|
|Flounder fillet||1⁄2 Pound|
|Fresh white bread crumbs||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Tablespoon|
|Butter||4 Ounce, melted|
1. Remove heads, tails, skin, and bones from the trout. Cut the flesh of 2 fish into finger-length pieces and place in a bowl.
2. Mix salt, pepper, lemon juice, and wine and pour over fish. Marinate for 2 hours, turning occasionally.
3. Preheat oven to 325°F.
4. Grind 1 trout and the flounder. Add bread crumbs, egg yolks, butter, and cream.
5. Remove the trout from the marinade. Pour the marinade over the flounder mixture and season.
6. Cover the bottom of a mold with a layer of flounder mixture. Add a layer of trout and continue layering finishing with a layer of bread crumbs and flounder
7. Place the bay leaves on top of the pate, cover with foil, and cover. Cook in a water bath for 45 minutes. Cool.
8. Remove the cover and foil and cover pate with wax paper. Put on a 2-pound weight and chill overnight.
9. Remove bay leaves and pour a little melted butter over the pate to seal. Serve on a bed of lettuce with hard-cooked egg wedges, caviar (optional), and melba toast.