Search
Smoked trout pâté

Smoked trout pâté
4.9 9 ratings
Prep. 15min
Total 3 h 15min
4 portions
Sign up for free

Ingredients

  • hot smoked trout (see Tips)
    200 g
  • water
    120 g
  • gelatine powder
    1 tsp
  • Vegetable stock paste (see Tips)
    1 tsp
  • spring onions/shallots trimmed and cut into pieces
    2 - 3
  • mayonnaise (see Tips)
    60 g
  • lemon juice
    2 tsp
  • salt to taste
  • ground black pepper to taste
  • cream cheese
    120 g
  • Tabasco® sauce (optional)
    2 - 3 drops
  • pouring (whipping) cream
    120 g

Difficulty

easy

Nutrition per 1 portion

Calories 418.3 kcal / 1756.6 kJ
Protein 17.7 g
Fat 38.4 g
Carbohydrates 1.8 g
Fibre 0.3 g
Saturated Fat 16.9 g
Sodium 316.9 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Catch of the Day 10 Recipes
Australia and New Zealand
Dips & savoury spreads 52 Recipes
Australia and New Zealand

You might also like...

Pâtè with Riesling

Pâtè with Riesling

4.4(9)

3 h

Lamb rack with port sauce and parsnip purée

Lamb rack with port sauce and parsnip purée

4.0(13)

1 h

Orange curry dressing

Orange curry dressing

4.8(6)

10min

Nougat glacé with raspberry coulis

Nougat glacé with raspberry coulis

4.6(8)

24 h 25min

Leek and smoked salmon dip

Leek and smoked salmon dip

4.6(38)

55min

Prawns, wasabi panna cotta and yuzu sauce

Prawns, wasabi panna cotta and yuzu sauce

4.3(6)

3 h 10min

Romesco dip

Romesco dip

4.5(23)

10min

Steamed scallops with cauliflower and truffle purée

Steamed scallops with cauliflower and truffle purée

4.6(9)

35min

Gougère puffs with salmon mousse

Gougère puffs with salmon mousse

4.8(13)

25 h 35min

Venison Wellington

Venison Wellington

4.0(5)

3 h 30min

Brandy butter

Brandy butter

5.0(5)

10min

Beetroot and tequila cured salmon

Beetroot and tequila cured salmon

4.6(30)

24 h 20min