Once Upon a Chicken Pie and Other Food Tales by Johan de Villiers & Len Straw

Author:Johan de Villiers & Len Straw
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2010-04-07T04:00:00+00:00

SMOKED SALMON TROUT PTÉ

Cream cheese is also frequently used as a base for savoury dishes. A favourite of mine is this smoked salmon trout pâté, based on a recipe of Ina Paarman’s. It makes a wonderful starter.

300 g smoked salmon trout, chopped

250 g cream cheese

125 ml fresh cream

15 ml lemon juice

50 g fresh dill, chopped

a pinch of cayenne pepper

crème fraîche to garnish

salmon trout caviar (traviar) to garnish

melba toast for serving

Blend the salmon trout, cream cheese, fresh cream, lemon juice, dill and cayenne pepper together in a blender, stopping from time to time to stir.

Spoon into a single dish or a number of small, individual dishes. Garnish the single, large dish or each of the small dishes with a dollop of crème fraîche and some salmon trout caviar. Serve with fingers of thinly sliced melba toast. Serves 6 as a starter

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