Smoked Butter Trout Pate
|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)|
|Cucumber strip||1 Cup (16 tbs)|
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.