Smoked Salmon And Trout Pate Recipe
Its surprising to know that you have not tried my Smoked Salmon And Trout Pate recipe yet. I will prepare this Smoked Salmon And Trout Pate as Side Dish for a get-together I am soon going to host. Smoked Salmon And Trout Pate gets its taste from Fish. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
2 oz. smoked salmon
1 small smoked trout
2 oz. butter
1 teaspoon very finely chopped onion
Salt
Freshly ground black pepper
A little grated nutmeg
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.
