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Smoked Salmon And Trout Pate

Isabella's picture
Ingredients
  Smoked salmon 2 Ounce
  Smoked trout 1 Small
  Butter 2 Ounce
  Chopped onion 1 Teaspoon
  Salt To Taste
  Black pepper 1
  Nutmeg 1 Teaspoon (Leveled), grated
Directions

Chop the smoked salmon into very small pieces.
Skin the trout and remove the flesh from the bones.
Pound the trout flesh and salmon to a pulp and gradually work in the butter until you have a smooth paste.
Add the chopped onion and mix thoroughly.
Season with salt and pepper to taste and add a little grated nutmeg.
Press the mixture into 2 individual ramekin dishes, cover and chill thoroughly for 3-5 hours.
Serve the pate garnished with sprigs of watercress, offer lemon quarters to squeeze over the pate and hot toast to eat with it.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish

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