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Smoked Butter Trout Pate

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Smoked Trout Pate is an amazingly delicious side dish which cannot just escape your guest's attention in any party. Serve this trout recipe to them, I bet everyone will praise for your creativity.
Ingredients
  Butter 2 Ounce (50 Grams)
  Garlic 1 Clove (5 gm)
  Smoked trout 2 Large
  Horseradish cream 1 Tablespoon
  Single cream/Yogurt 4 Tablespoon
  Lemon juice 2 Tablespoon
  Ground black pepper To Taste
  Parsley leaves 4 (For Garnish)
  Spring onion 1
  Cucumber strip 1 Cup (16 tbs)
  Salt To Taste
Directions

Melt the butter, peel and crush the garlic, split the trout, remove the bones and all the skin.
Flake the fish and blend with the butter, garlic and the remainder of the ingredients.
Add the lemon juice and seasoning gradually to check the flavour.
The ingredients can be blended in a basin, or a food processor, or in small batches in a liquidizer.
If using a food processor, allow only a very short time, as over processing spoils the texture of the fish.
Spoon the pate into one dish or individual ramekin dishes, cover with foil and chill until ready to serve.
Turn the pate on to a plate and garnish with parsley, spring onions and strips of cucumber.
If serving in small dishes, arrange the garnish on individual plates and place the dishes in the centre.
Serve with hot toast and butter.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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