Smoked salmon trout pâté with melba toast


Ingredients 8
Servings 8
Time

Ingredients

  • 4
    large smoked salmon trout, boned and flaked
  • 125
    g
    butter, melted
  • 20
    ml
    tomato sauce
  • 2
    ml
    salt
  • milled black pepper to taste
  • 1
    lemon, juice
  • a few drops tabasco sauce
  • 100
    ml
    cream
 

Method

 
Purée trout in a blender or food processor, slowly adding melted butter. Add tomato sauce, seasoning, lemon juice, tabasco sauce and cream. Blend well and pack pâté into a bowl. Cover lightly and refrigerate until ready to serve. Serve with homemade or bought melba toast.
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.