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Smoked trout pâté
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 1999
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 1 4
Method
- 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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