Recipes:
Appetizers: Smoked Trout Pâté
Makes about 1½ cups.
Substitute smoked salmon, if you prefer!
½ medium white onion
½ stick unsalted butter
3 tablespoons chopped chives
10 ounces smoked trout fillets, skin removed
2-4 tablespoons heavy cream
Juice of 1 small lemon
Kosher salt and freshly ground white pepper,
to taste
Brioche toasts, for serving
Mince onion in a food processor.
Melt half the butter in a small saucepan
and cook the onion over low heat until softened
- do not brown. Add chives and remaining
butter and allow butter to melt.
Place trout in food processor
and pulse briefly. Add onion mixture and
pulse to mix well. Add 2 tablespoons cream
and lemon juice and process until smooth,
adding additional cream if necessary. Season
with salt and pepper.
Scrape into serving crock
and refrigerate for at least two hours to
allow flavors to develop. Allow to soften
at room temperature for about 30 minutes
before serving alongside toasted brioche
slices.
Lovely with bubbly!
Wine Skinny Cooks 08/07
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