Smoked Trout Pate

This is a great little dip for special occasions


1 smoked trout
250ml water
125ml dry white wine
125gm butter
2 level tspns gelatin
125gm Neufchatel cream cheese
200ml sour cream
Salt and freshly ground pepper


Remove skin and bones from the trout. Put the head, backbone and skin into a pan with the wine and water. Simmer covered for 10mins.

Strain the liquid into another pan and add the butter.
Soften the gelatin in 125 ml cold water and stir over heat until completely dissolved. Break up the flesh of the trout and add it to the wine/water mixture.

Stir in the gelatin and allow to cool.
Puree the mixture in a food processor with the cheese until it is completely smooth. Fold in the sour cream and season with salt and pepper.

Refrigerate for few hours before serving.
Serve with brown toasted triangles with crusts removed

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