4 servings
Ingredients:
150 g (5 ounces) smoked boneless, skinless trout fillet
100 g (4 ounces) fresh boneless, skinless trout fillet
1 t. cold butter
1/4 t. salt
1/2 t. ground white pepper
1/2 dl (3 1/2 T) whipping cream
4 lettuce leaves
4 dill sprigs
4 lemon slices
Chive sauce:
4 ss (1/4 cup) 20% fat sour cream
1 T chopped chives
Procedure:
Cut 4 thin slices of the smoked trout and reserve. Grind remaining smoked trout with the fresh and press through a sieve. Beat with butter, salt, and pepper.
Gradually add the cream. Spoon into a pastry tube and pipe onto 4 individual plates. Arrange the sliced smoked trout around the mound of paté. Combine sour cream and chives. Place a lettuce leaf on each plate. Garnish with dill and lemon and a spoonful of sauce. Serve with melba toast.
Ingredients:
150 g (5 ounces) smoked boneless, skinless trout fillet
100 g (4 ounces) fresh boneless, skinless trout fillet
1 t. cold butter
1/4 t. salt
1/2 t. ground white pepper
1/2 dl (3 1/2 T) whipping cream
4 lettuce leaves
4 dill sprigs
4 lemon slices
Chive sauce:
4 ss (1/4 cup) 20% fat sour cream
1 T chopped chives
Procedure:
Cut 4 thin slices of the smoked trout and reserve. Grind remaining smoked trout with the fresh and press through a sieve. Beat with butter, salt, and pepper.
Gradually add the cream. Spoon into a pastry tube and pipe onto 4 individual plates. Arrange the sliced smoked trout around the mound of paté. Combine sour cream and chives. Place a lettuce leaf on each plate. Garnish with dill and lemon and a spoonful of sauce. Serve with melba toast.
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