Lemony Smoked Trout Pate
|Smoked trout||8 Ounce (250 Gram)|
|Unsalted butter||1 Ounce (30 Gram)|
|Onion||1 Small, finely chopped|
|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)|
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.