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Smoked Trout Pâté

Ingredients
  Smoked trout 2 Large, skinned and boned
  Butter 1⁄2 Pound, softened (225 gram)
  Double cream 60 Milliliter (4 tablespoons)
  Lemon juice 30 Milliliter (2 tablespoons)
  Freshly ground black pepper To Taste
  Watercress 1 Tablespoon (for garnish)
Directions

MAKING
1. In a mixing bowl, mash the trout and butter together with a fork.
2. Gradually beat in the cream, lemon juice and pepper to taste and add it to the fish; mix well.
3. To freeze: chill in the refrigerator until firm and spoon into a rigid container.
4. Seal the container and freeze for later use.
5. Label the bag as it makes it easier to distinguish.
6. To thaw and serve: thaw in the container at room temperature for 4 hours.

SERVING
7. Arrange the P-té on a serving dish and garnish with watercress.

TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
4

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