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Saturday, March 18, 2006

Fish pate

Ingredients:

0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar

Method:

Cut trout fillet, put in a blender, and blend.
Take out of blender, put in a dish, and mix with 0.25 lb whipped cream.
Cut steelhead fillet, put in a blender, and blend.
Take off from blender, put in a dish, and mix with 0.25 lb whipped cream.
Cover the bottom of a ceramic form with foil. Put trout puree in the form.
Put the form in the refrigerator for 1 hour.
After 1 hour, take the form out, and put red caviar over the trout puree.
Put steelhead puree over the caviar. Make the upper side even with a wooden spatula.
Cover with a clear plastic cover.
Put in the refrigerator for 4-5 hours.
To serve, put pate on a serving dish and decorate with green salad, and other vegetables.

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