Pate from smoked trout Today's recipe is a little different from the original fish pate, something I ruled out, something added. But in general I can say that the snack was a success. Very delicate, moderately fat, then what should be in the morning for toast or in the evening we say ... for tea, and someone prefers to have a snack with such pate and stronger drinks. But, not about that. About cooking. Instead of trout, you can take any fish, although herring (with herring will be a distant relative forshmak), the taste will not spoil. If desired, and even insist, chop the ready-made pate still dill, it will add flavor and slightly different taste of snacks. About taste. Ready pate is perfectly combined with all kinds of bakery products, white bread, rye, bread, crackers ... all you love. This pate can be taken with you to nature, I wanted to clarify that in nature it should be eaten quickly, but then I thought that such an excellent snack would not be left for so long. In general, my wish is invariable. Try, fantasize, surprise your family and friends!
Ingredients:- Trout smoked 250 g
- Cheese, cream 150 g
- Butter 100 g
- Lemon juice 4 tbsp. l.
- Fresh dill 1 bunch
- Step 1 You will need: smoked trout (remember that you can take the fish at your discretion), cream cheese, butter, half lemon juice, dill.
- Step 2 Cut the trout into cubes to make it easier to grind.
- Step 3 Squeeze out half a lemon juice.
- Step 4 Pour fish, butter, cheese and lemon juice into a blender and chop until a puree state.
- Step 5 Put the prepared pate in a container, cover with a food film and send it to the refrigerator for at least 1 hour.
- Step 6 Cut the baguette into slices about 1.5-2 cm thick. And fry (in a toaster, in a skillet, in the oven ...).
- Step 7 Serve the pate on toasted bread slices, decorating with a sprig of dill.