Trout/salmon pate

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Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Trout/salmon pate

Post by steelchef » 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 :!:
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
Posts: 3
Joined: Mon Aug 22, 2011 12:23
Location: new york

Post by Emmanu » Fri Aug 26, 2011 11:03

People who want to get creatine could also eat salmon or trout fish this way because
trout and salmon fishes have creatine in these.
So also have a better taste.
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