Smoked Trout Pate - Smoked eel pâté with horseradish butter - Recipes
400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 smoked trout pate. 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . Add lemon juice, a few drops of hot sauce, salt, . Measure the softened butter and anchovies into a small bowl and mash them together with a fork.
Add lemon juice, a few drops of hot sauce, salt, . Measure the softened butter and anchovies into a small bowl and mash them together with a fork. 1/2 cup butter, softened ; 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . 2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ; (250 g) container spreadable cream cheese · 1. Spoon the mixture into a food processor, then add . Puree trout, cream cheese, butter, cognac, onion, worcestershire sauce, and dill in a food processor.
Add the chopped dill and flake in the smoked
2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ; (250 g) container spreadable cream cheese · 1. Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, . Puree trout, cream cheese, butter, cognac, onion, worcestershire sauce, and dill in a food processor. 400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 . Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Spoon the mixture into a food processor, then add . Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 1/2 cup butter, softened ; 2 smoked trout fillets (approx. Add lemon juice, a few drops of hot sauce, salt, . Measure the softened butter and anchovies into a small bowl and mash them together with a fork. Add the chopped dill and flake in the smoked . 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ .
Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, . Add the chopped dill and flake in the smoked . Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. (250 g) container spreadable cream cheese · 1. 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 1/2 cup butter, softened ; 2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ;
Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth
2 smoked trout fillets (approx. 2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ; (250 g) container spreadable cream cheese · 1. Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 1/2 cup butter, softened ; Puree trout, cream cheese, butter, cognac, onion, worcestershire sauce, and dill in a food processor. 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Add the chopped dill and flake in the smoked . 400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 . Add lemon juice, a few drops of hot sauce, salt, . Spoon the mixture into a food processor, then add . Measure the softened butter and anchovies into a small bowl and mash them together with a fork. Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, .
Smoked Trout Pate - Herbed Wild Boar Sausage Recipe - A Recipe for Wild Boar / Measure the softened butter and anchovies into a small bowl and mash them together with a fork. (250 g) container spreadable cream cheese · 1. 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . 1/2 cup butter, softened ; Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. 2 smoked trout fillets (approx.
Smoked Trout Pate
2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ; smoked trout pate
125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ . Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 2 cups loosely packed, flaked smoked rainbow or brown trout, skin removed (around 10 to 12 ounces) ; Spoon the mixture into a food processor, then add . Measure the softened butter and anchovies into a small bowl and mash them together with a fork. 2 smoked trout fillets (approx. Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, . Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth.
Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, . Add the chopped dill and flake in the smoked . 400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 . 1/2 cup butter, softened ; Puree trout, cream cheese, butter, cognac, onion, worcestershire sauce, and dill in a food processor. Measure the softened butter and anchovies into a small bowl and mash them together with a fork. Spoon the mixture into a food processor, then add . Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth.
- ⏰ Total Time: PT23M
- 🍽️ Servings: 8
- 🌎 Cuisine: Italian
- 📙 Category: Breakfast Recipe
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Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 .
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Add the chopped dill and flake in the smoked . 400g smoked trout fillet · 280g unsalted butter, softened · 2 tbsp horseradish cream · pinch of cayenne pepper · 100ml (5 tbsp) creme fraiche or sour cream · 40ml (2 .
Nutrition Information: Serving: 1 serving, Calories: 599 kcal, Carbohydrates: 28 g, Protein: 4.8 g, Sugar: 0.9 g, Sodium: 997 mg, Cholesterol: 1 mg, Fiber: 0 mg, Fat: 12 g
Frequently Asked Questions for Smoked Trout Pate
- How to prepare smoked trout pate?
Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. - Easiest way to prepare smoked trout pate?
Add lemon juice, a few drops of hot sauce, salt, .
What do you need to prepare smoked trout pate?
Put half the smoked fish into a food processor or blender with the mustard, crème fraîche, sugar and lemon juice and blend until smooth. 125g / 4oz total weight) · 50 grams cream cheese · 1 x 15ml tablespoon horseradish sauce · 2 x 15ml tablespoons lemon juice · ¼ .
- Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth.
- (250 g) container spreadable cream cheese · 1.
- Ingredients · 4 ounces smoked trout fillet (skin and bones removed) · 6 tablespoons crème fraîche or 4 tablespoons sour cream · 1 tablespoon minced tarragon, .