Smoked Trout And Salmon Pate Food

SMOKED TROUT PATE

Steps:

• Reserve about 1/4 of the fish meat and flake it roughly.
• Place the remaining ingredients except the herbs in a food processor and work until smooth.
• Check for seasonings and maybe add a little more lemon juice.
• Add the herbs and pulse briefly.
• Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
• Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

SMOKED SALMON OR TROUT PATE (WEIGHT WATCHERS/CORE)

Steps:

• Method 1:.
• Place all ingredients (except the pepper) in a food processor and process until everything is well combined but NOT completely smooth.
• Season with ground black pepper to taste.
• Cover and chill for 12 hours.
• Method 2:.
• Cut the salmon into small pieces.
• Mix all ingredients (except the pepper) together well in a bowl.
• Season with ground black pepper to taste.
• Cover and chill for 12 hours.

SMOKED TROUT PâTé & PITTA CRISPS

Steps:

• Heat oven to 220C/200C fan/gas 8. Halve the pittas and cut into wedges. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
• Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

SMOKED SALMON PATE

Steps:

• Melt the butter in a small saucepan, let it cool slightly.
• Place the salmon in your food processor.
• With the machine running add the butter until you have a smooth pate.
• Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
• Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
• Remove from the fridge 30 minutes before serving.
• Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
• Serve with homemade Melba Toast#24802 or#40247.

SMOKED TROUT PATé

Steps:

• Place the oil in a non-stick pan and gently cook the garlic, until it is softened but not browned.
• Add the lemon juice, mix well and cook for 30 seconds to a minute.
• Place the trout in a food processor together with the garlic mixture. Roughly mix and then add to the food processor the cream cheese, paprika, salt and dill, and process until the mixture is just combined and season to taste.
• Spoon the paté into a small bowl and serve with celery stalks.

SMOKED TROUT & HORSERADISH PâTé

Steps:

• Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
• Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.