Trout/salmon pate
Posted: Sun Apr 03, 2011 06:24
We went through the freezer again today and found some trout that was reaching 'an age.' This is what we did with them.
Smoked Trout Pâté
smoked trout (about1 pound), skinned and boned
4 tbsp butter, softened
1 tbsp lemon juice
4 tbsp cream
white pepper, to taste
½ tsp of rubbed Tarragon or dill (dried)
cucumber and lemon slices, to garnish
Place the first five ingedients in a food processor and blend to a smooth paste. Place in the refrigerator and chill for at least 4 hours before serving. Garnish with slices of cucumber and lemon and serve with melba toast or crackers. The same process can of couse be applied to larger quantities of smoked salmon. Any excess can be frozen or canned. Makes a great sandwich spead
Smoked Trout Pâté
smoked trout (about1 pound), skinned and boned
4 tbsp butter, softened
1 tbsp lemon juice
4 tbsp cream
white pepper, to taste
½ tsp of rubbed Tarragon or dill (dried)
cucumber and lemon slices, to garnish
Place the first five ingedients in a food processor and blend to a smooth paste. Place in the refrigerator and chill for at least 4 hours before serving. Garnish with slices of cucumber and lemon and serve with melba toast or crackers. The same process can of couse be applied to larger quantities of smoked salmon. Any excess can be frozen or canned. Makes a great sandwich spead