Recipe Smoked-trout pate with melba toasts : Practical and Delicious

Recipe Smoked-trout pate with melba toasts : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Smoked-trout pate with melba toasts. You are currently reading Recipe Smoked-trout pate with melba toasts : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Smoked-trout pate with melba toasts requires 45m, cook 8 and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

For a classic start to your Christmas lunch, it's hard to top this tasty spread.

Ingredients:

8 Ingredients

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  1 (about 330g) whole smoked rainbow trout
  
  
  


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  1 x 250g ctn mascarpone
  
  
  


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  250g fresh ricotta
  
  
  


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  1 tbsp finely grated lemon rind
  
  
  


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  1 tbsp fresh lemon juice
  
  
  


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  2 tbsp chopped fresh dill
  
  
  


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  2 tbsp chopped fresh chives
  
  
  


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  Thin melba toasts, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Place the smoked trout flesh in the bowl of a food processor. Add the mascarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl.
  
  
  


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  Step 2
  
  
  
  
  Add the dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plastic wrap. Place in the fridge for 1 hour to chill. Serve with melba toasts.
  
  
  

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