Smoked Trout Pate

I Whole Smoked Trout

1 Cup Water

1/2 Cup Dry White Wines

125 Grams Butter

1 Sachet Gelatine

300 ml Cream

Salt And Pepper.


Remove the skin and the bones from the trout and set aside the flesh,put the head and the bones and skin in a saucepan and cover with the water and wine ,bring to the boil and boil 1 ,minute then reduce heat and simmer till the liquid reduces to about 1/3 of a cup,strain off the bones and return the liquid to the pan and add the butter and gelatin,heat over low heat stirring frequently till the butter and gelatine dissolves,place the trout flesh and liquid and cream in a food processor and blend on low speed till a good creamy consistency is achieved ,pack the mix into individual small ramekins and top with a little clarified butter and allow to cool.

Serve with hot toast.

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