Smoked eel pate with horseradish butter

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Smoked eel pate with horseradish butter
  • 1:20 Prep
  • 6 Servings
  • Advanced

Make this special treat a part of an indulgent weekend lunch perfect for friends.

Featured in
Winter recipes, Starters recipes

Ingredients

  • 2 smoked eels (see note) or 1 whole smoked trout
  • 150g unsalted butter, melted
  • Grated zest of 1 lemon
  • 2 eschalots, finely chopped
  • 3 teaspoons horseradish sauce
  • Flat-leaf parsley, to serve
  • Toasts, to serve

Method

  • Step 1
    Starting at the tail end, peel the skin from the eels. Flake the flesh, discarding the bones, then place in a food processor with half the butter, lemon zest and eschalots. Whiz until smooth, then divide pate among six 150ml ramekins or pots.
  • Step 2
    Heat the horseradish and remaining butter in a pan over low heat and stir until melted. Pour over paté, then press in some parsley leaves and sprinkle with black pepper. Chill for 1 hour (or up to 3 days) until set. Bring the pate to room temperature before serving with toasts.

Nutrition

  • 1477 kj

    Energy

  • 32g

    Fat Total

  • 16g

    Saturated Fat

  • 16g

    Protein

  • 1861.02mg

    Sodium

  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve

Notes

Smoked eel is from gourmet food shops and selected fishmongers.

  • Author: Valli Little
  • Image credit: Mark Roper
  • Publication: Taste.com.au

Source: taste.com.au

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