Name: Smoked trout pâté
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 6
Ingredients: 115 g (3¾ oz) fresh trout fillet, skin on; 4 sprigs fresh parsley, chervil or dill, to garnish; 315 g (10 oz) smoked trout fillet, skinned; 100 g (3¼ oz) unsalted butter, softened; 3 teaspoons fresh lemon juice; 1 bay leaf; 1 tablespoon white wine vinegar; 4 white peppercorns; 200 g (6½ oz) cream cheese

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

Seafood

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<

Starter
Fish course
Pescatarian
Gluten-free

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of