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Lemony Smoked Trout Pate

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  Smoked trout 8 Ounce (250 Gram)
  Unsalted butter 1 Ounce (30 Gram)
  Onion 1 Small, finely chopped
  Flour 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Lemon juice 2 Teaspoon
  Dry white wine 1 Tablespoon
  Cream 1⁄2 Cup (8 tbs), lightly whipped
  Lettuce leaves 4 (Few Leaves For Garnish)
  Cucumber twists 1⁄4 Cup (4 tbs) (For Garnish)
  Salt To Taste
  Pepper To Taste

Remove the skin and bones from the trout and flake the fish.
Heat the butter in a pan, add the onion and cook for 5 to 7 minutes, without browning.
Stir in the flour and cook for 2 minutes.
Gradually stir in the milk and cook, stirring, for 1 minute.
Transfer to a bowl.
Stir in the lemon juice and wine and season liberally with salt and pepper.
Add the fish to the sauce and beat until smooth.
Fold in the cream.
Cover and chill until required.
Spoon the mixture into 4 individual dishes lined with lettuce leaves.
Decorate with cucumber twists and serve with hot buttered toast.

Recipe Summary

Side Dish

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