Smoked Trout Pate
As a Midwesterner, I am partial to Trout. I think that it has a delicate lovely taste and is underrated by people who have not tasted it in its freshest form. Give it a try and be delighted!
1 pound fish fillets (trout, sole, flounder) cut into pieces
½ pound smoked trout, boned and skinned
3 tbs. parsley, chopped
3 large egg whites
1 cup heavy cream
4 large egg yolks
1/3 tsp. white pepper
¼ tsp. salt
1/8 tsp. nutmeg
1 tbs. butter at room temperature
Blender Mayonnaise*
• Place fish fillets, smoked fish and parsley in the container of a food processor with the metal blade in place and process until smooth and fine.
• Add the egg whites gradually through the feel tube until the mixture is fluffy, 2 to 3 minutes.
• Scrape the puree into a bowl and place the bowl in a larger one containing cracked ice and slowly stir in the cream, egg yolks, and seasonings.
• Taste and correct the seasonings.
Preheat the oven to 400 degrees F.
• Butter a 2 quart ring mold, soufflé dish or terrine with softened butter.
• Stir the fish mixture thoroughly and spoon into the mold.
• Cover the top with a sheet of buttered foil or wax paper and set the dish into a larger baking pan in the lower third of the oven.
• Pour in enough hot water to come halfway up the sides of the mold and bake for about 30 minutes or until a knife inserted into the center comes out clean.
• Remove the dish from its water bath.
• Discard the wax paper.
• The pate can be served from the terrine or unmolded on a serving platter.
• Let stand for 5 minutes before unmolding.
• It is good whether or cold.
• If serving cold, accompany with fresh homemade mayonnaise blended with finely chopped herbs such as basil, chervil, dill, thyme, parsley and so on.
* Smoked brook trout generally weigh between ½ and ¾ pound each. For ½ pound of boned and skinned trout, you generally need the meat of 1 ½ trouts.
*Blender Mayonnaise
1 egg
1 tsp. Dijon® mustard
1 ½ tsps. Wine vinegar
1/ tsp. salt
1 cup oil
2 tbs. lemon juice
1 tbs. boiling water
Yield 1 ¼ cups
Serves 10
Green Herb Butter
½ cup butter at room temperature
1 cup mixed chopped herbs such as parsley, chervil, thyme, marjoram, lovage, chives and watercress
1 garlic clove
2 tsps. lemon zest
1 tsp. Dijon® mustard
1/8 tsp. salt
1 tsp. lemon juice
¼ tsp. ground pepper
• Combine all the ingredients together in a food processor and serve.
Cheese Spread with Herbs
You can also use goat cheese or ricotta instead of cottage cheese for this recipe.
1 cup cottage cheese
½ cup ricotta, goat cheese, sour cream, or cream cheese or some mixture
1 tsp. herbed vinegar
1 tbs. virgin olive oil
1 shallot, minced and/or
1 scallion, minced
¼ tsp. pepper
1 tsp. chives, minced
2 tbs. any mix of finely chopped herbs such as parsley, marjoram, dill, lemon thyme, tarragon, and lovage.
1. Combine all the ingredients together, mix and adjust the seasonings to taste.
2. Heap the mixture together into a bowl or small ramekins, garnish with the pepper, and serve with crackers.