750g of smoked trout fillets, skin and bones removed
1 1/4 cup heavy cream
1 tablespoon prepared horseradish
200g of defatted canned tuna in fine slices
lime and black olives
750g of smoked trout fillets, skin and bones removed
1 1/4 cup heavy cream
1 tablespoon prepared horseradish
200g of defatted canned tuna in fine slices
lime and black olives
Blend the smoked trout with cream and horseradish in a liquidizer or food processor until well combined, but not too creamy
Line a 15cm round refractory mold (or an aluminum mold of 20cm diameter) with tuna slices
Cover with the trout paté
To freeze: wrap the mold in transparent plastic wrap, then wrap in aluminum foil or place in a specialized freezer bag
Close tightly and label before freezing
To thaw: leave wrapped in refrigerator overnight or remove from fridge the day before and let come to room temperature to serve at night
Remove wrapping and unmold
Garnish with lime slices and black olives and serve with fine crackers or black bread, perfect for 8 people.
