Pâté de truites

Name: Pâté de truites (Trout Pâté)
Cuisine: France
Ingredients: 4½ oz (138 g) fresh salmon, pureéd; 3 eggs; 3–4 morel mushrooms, chopped and sautéed in butter; 3–4 morel mushrooms, chopped and sautéed in butter; Salt and pepper; Salt and pepper; 10 oz (300 g) flaky pastry; 4 tablespoons double cream; 4½ oz (138 g) fresh salmon, pureéd; 3 fl oz (75 ml) milk; ½ oz (15 g) butter; 1 oz (25 g) flour; 1 shallot, chopped; 1 onion, chopped; 1 clove garlic, chopped; 1 tablespoon chives, chopped; 2 bayleaves; 1 sprig each tarragon, chervil, thyme and marjoram; 1 sprig each tarragon, chervil, thyme and marjoram; 1 sprig each tarragon, chervil, thyme and marjoram; 1 sprig each tarragon, chervil, thyme and marjoram; 1 branch parsley, chopped; 3 fl oz (75 ml) Moselle wine; 9 oz (275 g) trout, filleted and gently beaten

Trout Pâté

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

9 oz (275 g) trout, filleted and gently beaten
3 fl oz (75

Europe
France
Starter
Side dish
Pescatarian

Method

Marinate the trout in the wine with all the herbs, garlic, onion and shallot for 24 hours.

Make a thick white sauce with the flour, butter and milk. When it has cooked, mix with the salmon, 2 eggs, the morels and salt and pepper.

Carefully strain the trout, reserving the marinade ingredients (herbs, onion, shallot and garlic separate from their liquid). Roll out the pastry and l