Smoked Salmon And Trout Pate Recipe
Ingredients
| Smoked salmon | 2 Ounce | |
| Trout | 1 Small, smoked | |
| Butter | 2 Ounce | |
| 1 teaspoon very finely chopped onion | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Nutmeg | 1 Teaspoon (Leveled), grated | |
Directions
Chop the smoked salmon into very small pieces.
Skin the trout and remove the flesh from the bones.
Pound the trout flesh and salmon to a pulp and gradually work in the butter until you have a smooth paste.
Add the chopped onion and mix thoroughly.
Season with salt and pepper to taste and add a little grated nutmeg.
Press the mixture into 2 individual ramekin dishes, cover and chill thoroughly for 3-5 hours.
Serve the pate garnished with sprigs of watercress, offer lemon quarters to squeeze over the pate and hot toast to eat with it.
Skin the trout and remove the flesh from the bones.
Pound the trout flesh and salmon to a pulp and gradually work in the butter until you have a smooth paste.
Add the chopped onion and mix thoroughly.
Season with salt and pepper to taste and add a little grated nutmeg.
Press the mixture into 2 individual ramekin dishes, cover and chill thoroughly for 3-5 hours.
Serve the pate garnished with sprigs of watercress, offer lemon quarters to squeeze over the pate and hot toast to eat with it.
Chef
