Smoked trout with watercress pate
4 servings
30 minutes
Smoked trout with watercress pâté is a refined dish of Mediterranean cuisine that combines the tenderness of fish, nutty crunchiness, and the freshness of greens. Trout, traditionally valued for its mild flavor, gains depth through smoking, while the watercress pâté enriches it with a zesty freshness. Crispy toasts made from French baguette enhance the textural pleasure, and walnuts add a velvety note. Lemon juice highlights the richness of flavors with a light citrus tang. This dish is perfect for elegant appetizers, culinary evenings, or summer aperitifs. It embodies the atmosphere of the Mediterranean coast—freshness, lightness, and sophistication. The presentation with greens and sour cream gives the composition a finished look, making each serving not only a gastronomic but also an aesthetic delight.
1
Preheat the oven to 180 degrees. Cut the baguette into thin toasts about 5 mm thick, brush with olive oil, and place on parchment. Bake in the oven for 8 minutes until the bread is golden and crispy.
- Olive oil: 2 tablespoons
- French baguette: 1 piece
2
Evenly roast the walnuts in a dry pan. Pour onto a plate and let cool completely, then chop.
- Walnuts: 25 g
3
Separate the trout fillet from the skin and place it in a blender. Add watercress, mustard, butter, lemon juice, and the remaining olive oil. Blend. Add seasonings to taste.
- Smoked trout: 75 g
- Watercress: 25 g
- Dijon mustard: 1 tablespoon
- Butter: 25 g
- Lemon: 0.5 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Take two salad molds, place them on serving plates. Fill each halfway with the prepared pâté, sprinkle with nut crumbs, and add another layer of pâté. Top with sour cream and garnish with watercress leaves. Serve with toast.
- Walnuts: 25 g
- Sour cream: 4 tablespoons
- Watercress: 25 g