Trout paté

Ingredients for Trout paté

Instructions for Trout paté

To prepare the Trout paté recipe, please follow these instructions:

150-200 gr. real trout or laksekød cut into fine strips, and are added to the page to add the layered in pateén. 600 gr of flesh is run through a meat grinder.

Forcemeat is touched: the minced fish meat, add maizenamel. The two whole eggs stirred in. Add the onion, salt and pepper. When forcemeat is touched together, invert the stiftpiskede egg whites in, with light hand. a baking Tin greased with oil or the like. At the bottom are added approximately 1/3 of forcemeat, half the fish strips are distributed on top. Again 1/3 father and the rest of the fish strips be laid on top. Then distributed the rest of forcemeat in the form. The mold is covered with aluminum foil and bake in a water bath in the oven approximately 60 minutes at 200 C. Pateén can be eaten hot, lukewarm or quite cold.

Sauce: the cold sour cream taste with salt. Cfire cut into very small pieces and mix with cucumber vinegar. can garnish with additional Dill on top before serving. To the right is served homemade grainy bread or grovboller and cold butter.