Smoked trout pate
4 servings
40 minutes
Smoked trout pâté is a refined dish of European cuisine with a rich, delicate flavor and a pleasant smoky note. It pairs wonderfully with green salads, creating a harmonious and light dish for exquisite appetizers. Historically, pâtés were popular in French gastronomy and served as an elegant treat at dinner parties. This trout version offers a combination of creamy cottage cheese and aromatic smoked fillet highlighted by lemon juice, salt, and pepper. Baking makes the texture particularly tender, while serving it with salad and balsamic sauce enhances the flavor with freshness and a slight tanginess. Presenting such a dish will adorn any table, whether it's a festive evening or a romantic dinner.
1
Mix the yolks with the cream cheese.
- Egg yolk: 3 pieces
- Cream cheese (curd cheese spread): 250 g
2
Cut 150 g of smoked trout fillet into small pieces and mix with the cheese mass.
- Smoked trout: 300 g
3
Season with lemon juice, salt, and pepper.
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Place the resulting mass into greased baking molds and put in an oven preheated to 160 degrees for 30 minutes.
- Butter: 20 g
5
Serve the pâté with salad. For this, slice the remaining fish into thin pieces and mix with salad leaves. Dress with a sauce made of olive oil whisked with balsamic vinegar. Season with salt and pepper.
- Smoked trout: 300 g
- Green salad leaves: 200 g
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste