Trout Pâté

A delicious way to enjoy Trout. The delicate fishy flavour plays beautifully with a white wine reduction and is screaming to be spread on sourdough!

Key Details

  • Serves: Fills 2 x 10cm ramekins
  • Prep time: 25 minutes

Ingredients

  • 300g raw trout 
  • 2 tbsp cider vinegar 
  • 275ml white wine 
  • 6 sprigs of thyme
  • a generous grating of fresh nutmeg 
  • 100g unsalted butter
  • salt and pepper for seasoning

  • 300g raw trout
  • 2 tbsp cider vinegar
  • 275ml white wine
  • 6 sprigs of thyme
  • a generous grating of fresh nutmeg
  • 100g unsalted butter
  • salt and pepper for seasoning

Preheat the oven to 200°C/400°F/gas 6.

Add your wine, vinegar, thyme and nutmeg to a pan and bring to a boil.

Lay your trout in a shallow oven-proof pan and pour over your hot wine. Cover with a lid/tightly wrap with tin foil and bake for 5 minutes.

Strain the liquid back into the pan and leave the trout to cool.

Cook your liquid until it has reduced to just 2 tablespoons worth of intensely flavoured liqueur.

Beat 100g soft butter in a mixer until whipped and fluffy. Add in the trout and liquid and blitz until smooth. You can add a little bit of single cream for a softer consistency and season to taste.

Decant into ramekins for a perfect little pâté! Spread on fresh sourdough with salty capers and tangy cornichon for the loveliest summer lunch.

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