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Smoked trout pâté

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
Seafood: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A stylish but easy-to-make pâté, with a combination of fresh and smoked trout. For a variation, you could also use smoked and fresh salmon or mackerel.

Ingredients

  • 1 tablespoon white wine vinegar
  • 1 bay leaf
  • 4 white peppercorns<

Method

  1. Place the vinegar, bay leaf, peppercorns and 100 ml (3¼ fl oz) water in a shallow pan and bring slowly to simmering point. Place the fresh trout skin-side-down in this poaching liquid, cover and gently cook for about 3-4 minutes, or until cooked through. Allow to cool in the liquid. Using a fish slice or spatula, lift the trout onto a plate and remove and discard the ski

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