Smoked trout pate on herb toasts

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Smoked trout pate on herb toasts
  • 0:18 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

Let the kids help you get ready for your next special occasion. This pate recipe is beautiful but simple enough that anyone can put it together.

Featured in
Celebrations, French recipes

Ingredients

  • 1 long baguette (French stick), diagonally sliced into eight 1.5cm-thick slices
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh continental parsley
  • 1 tablespoon chopped fresh chives
  • 1 (about 320g) whole smoked rainbow trout, skin and bones removed, flaked
  • 80g (1/3 cup) light cream cheese, at room temperature
  • 2 tablespoons thickened cream
  • 1 tablespoon drained capers, roughly chopped
  • Salt & freshly ground black pepper

Method

  • Step 1
    Preheat oven to 200°C. Place the baguette slices on a baking tray. Brush with oil and sprinkle with parsley and chives. Bake in preheated oven for 6-7 minutes or until golden brown.
  • Step 2
    Meanwhile, combine the smoked trout, cream cheese, cream and capers in a medium bowl. Taste and season with salt and pepper.
  • Step 3
    Kid’s task: Spoon the smoked trout pate onto the slices of herb toast. Serve immediately.

Nutrition

  • 1610 kj

    Energy

  • 18g

    Fat Total

  • 6.5g

    Saturated Fat

  • 2g

    Fibre

  • 26g

    Protein

  • 30g

    Carbs (total)

All nutrition values are per serve

Notes

  • Author: Jane Charlton
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au

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