Red Fish Pate
by Editorial Staff
Smoked red fish can be used to make a delicious aromatic pate, which your household will gladly eat for breakfast. And if you put it in tartlets or stuffed eggs, you get a wonderful festive snack.
Cook: 1 hour
Ingredients
- Smoked trout – 200 g
- Butter – 80 g
- Cream – 70 ml
- Lime juice – 2 tablespoons
- Lime zest – 0.5 teaspoon
- Fresh dill – 1-2 branches
- Pink peppercorns – to taste
- Garlic – 1 clove
- Pepper to taste
How to make smoked red fish pate:
Directions
- Peel the zest from the lime, peel and crush the garlic with the flat side of a knife.
- Melt the butter, put lime zest and garlic in it. Warm-up for 2-3 minutes over low heat, stirring constantly. Pour part of the oil to fill in the ready-made pate.
- Cut the red fish into pieces, remove all the small bones.
- Finely chop the dill and add to the fish.
- Pour in flavored melted butter, lime juice.
- Add cream. Mix well. Season with pepper to taste.
- Place in the refrigerator to cool and harden the pate.
- Pour melted butter over the trout pate. Decorate with pink peppercorns and dill sprigs. Cool the pate completely for an hour.
- Red fish pate is ready.
Enjoy your meal!
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