Print Page - smoked salmon / trout pate

Title: smoked salmon / trout pate
Post by: minnowfisher on June 21, 2009, 12:22:24 AM

I have tried this a few times, friends love it, so i thought i would pass it on.

butter for frying
300gr smoked salmon or trout
300gr Philadelphia soft cheese
2 garlic cloves crushed
Juice of 1/2 lemon
freshly ground black pepper

Melt butter in a frying pan and cook the fish gently for 10 minutes until the fish is soft. Remove from the pan, allow to cool slightly, then remove skin and any bones.

Put everthing in to a blender and blend until smooth, put into dishes, allow to cool, then put into fridge to set, great on toast, bagels or as a starter.
Enjoy

JFG

Title: Re: smoked salmon / trout pate
Post by: Habanero Smoker on June 21, 2009, 01:34:06 AM

JFG;

Thanks. I just smoked 5 pounds of rainbow trout. I was recently searching for a new recipe to make either smoked trout pate or spread.

If you smoke some trout, try spreading a little of the pate on slices of Granny Smith apples.

Title: Re: smoked salmon / trout pate
Post by: minnowfisher on June 27, 2009, 01:19:09 AM

Habs,
sorry I didn't reply sooner, I was off fishing for a few days, interesting tip you gave, must give it a try, must admit I would never have thought to put them together, cheers.
JFG

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Recipes in development => Topic started by: minnowfisher on June 21, 2009, 12:22:24 AM