Smoked Trout Pate

Name: Smoked Trout Pate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, French, European
Ingredients: 158 milliliters 2% cottage cheese; 2 Tbsps heaping Tbsps creme fraiche; 59 milliliters chopped fresh chives; 1 teaspoons prepared white horseradish, drained; 1 serving salt and pepper to taste; 227 grams smoked trout fillet

Smoked Trout Pate might be just the Mediterranean recipe you are searching for. This recipe serves 1. This hor d'oeuvre has 534 calories, 65g of protein, and 26g of fat per serving. Head to the store and pick up trout fillet, horseradish, chives, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove the skin from the fish and discard. Crumble or flake the fish into a bowl using two forks (one in each hand moving away from each other in the bowl) or your hands if you prefer. If the top of your fillet has a hard crust from the smoking process, you can pick out the larger, hard bits if you prefer. I like to leave in most, as they have the smoky flavor, but I try to make sure to break them down.

Ingredients you will need

Crust

Fish

Equipment you will use

Bowl

Add cottage cheese and crme frache and mix well with a spoon. If the mixture seems dry, add another dollop of cottage cheese. I like a smooth consistency so using the back of the spoon, I "smooth out" some of the cottage cheese curds against the side of the bowl.

Ingredients you will need

Cottage Cheese

Equipment you will use

Bowl

Sprinkle a pinch of salt (if your fish isn't particularly salty), a couple of grinds of pepper and the horseradish and mix well.

Ingredients you will need

Horseradish

Pepper

Fish

Salt

Add the chives, reserving a pinch for a garnish.

Ingredients you will need

Chives

Mix gently.

Put into serving bowl and sprinkle the remaining chives on top. If not serving right away, refrigerate, but take it out about 1/2 hour before serving so it can come to room temperature which will make spreading easier.

Ingredients you will need

Chives

Equipment you will use

Bowl

Serve with thin slices of baguette or crispy toast crackers.

Ingredients you will need

Baguette