Served on purple endive, or....
on green endive,.....
either way, both are delicious and so pretty!
Make a large platter and arrange both colors together,
or serve as a starter to any meal.
The lemon zest is the key to this Smoked Trout Pate'
it gives a light brightness to the smoky richnes of the pate'.
either way, both are delicious and so pretty!
Make a large platter and arrange both colors together,
or serve as a starter to any meal.
The lemon zest is the key to this Smoked Trout Pate'
it gives a light brightness to the smoky richnes of the pate'.
As Always,
ENJOY!
Recipe Source: La Vie Rustic by Georgeanne Brennan
1/4 lb. Smoked Trout fillet
6 Tbs. (3 fl.oz.) Creme Fraiche
1 Tbsp. minced fresh Tarragon, plus tarragon sprigs for garnish
1/2 tsp lemon zest
1 tsp. fresh lemon juice
1/2 tsp. freshly ground pepper
Endive leaves
Break trout into pieces and put in a bowl. Add all the other ingredients and mash together with a fork until a thick paste forms.
Serve at once with endive leaves, or refrigerate for up to 4 days.
No comments:
Post a Comment