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Egg and trout pate

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Ingredients for 4 servings:

  • 200 g smoked trout fillet(s)
  • 3 eggs, hard-boiled
  • 2 tbsp mayonnaise
  • 2 tbsp curd
  • 1 tsp horseradish, grated
  • 150 g smoked salmon
  • Salt
  • pepper
  • 1 tbsp dill, finely chopped
  • 1 tsp lemon juice
  • 4 slices of toast
  • Lettuce (leaves)
  • Dill, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the trout. Halve the eggs and strain the yolks of two of them through a sieve. Mix the mayonnaise, quark, and horseradish thoroughly. Stir in the salmon cubes with dill. Season with salt, pepper, and lemon juice. Lightly toast the slices of bread and spread with the trout paste. Chop the remaining egg yolk and egg white and place them on the bread. Garnish with dill and serve on lettuce leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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