Smoked Trout with Watercress Pâté

Appetizers | Mediterranean cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Smoked Trout with Watercress Pâté

Ingredients

Olive Oil - 2 tablespoons
French Baguette - 1 piece
Walnuts - 0.9 oz
Cold-smoked trout - 2.6 oz
Watercress - 0.9 oz
Dijon Mustard - 1 tablespoon
Butter - 0.9 oz
Lemon - ½ piece
Sour Cream - 4 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Cut the baguette into thin toasts about 5 mm thick, brush with olive oil, and arrange on parchment paper. Place in the oven for 8 minutes, until the bread is toasted to a golden crust and becomes crispy.

Step 2

Evenly toast the walnuts in a dry skillet. Transfer to a plate and let cool completely, then chop.

Step 3

Separate the trout fillet from the skin and place it in a blender. Add the watercress, mustard, butter, lemon juice, and remaining olive oil. Blend until smooth. Add seasonings to taste.

Step 4

Take two salad molds and place them on serving plates. Fill each mold halfway with the prepared pâté, sprinkle with chopped walnuts, and add another layer of pâté. Top with sour cream and garnish with watercress leaves. Serve with toasts.