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Smoked Trout Pate

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Ingredients
  Smoked trout 2 Large, skinned and boned
  Butter 8 Ounce, softened (225 Gram)
  Double cream 2 Fluid Ounce (500 Milliliter)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Parsley sprigs 1 (For Garnish)
Directions

Mash the trout and butter together with a fork, then gradually mix in the cream and lemon juice.
Season to taste with the salt and pepper.
Chill, then garnish with the parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mashing
Ingredient: 
Fish

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