Smoked Trout & Bean Paté
Simple and tasty! Yet not nearly as rich as most patés or dips. Serve with homemade crackers or good pumpernickel bread. Good as an appetizer or to accompany a bowl of soup, or salad.
Makes 12 to 20 servings
30 minutes prep time - plus time to chill
1 tin white kidney beans
1/4 teaspoon rosemary
6 to 8 dried tomatoes
1/2 teaspoon grated lemon zest
2 shallots
1 clove garlic
1 tablespoon vegetable oil
1 fillet smoked trout (about 200 grams or 1/2 pound)
the juice of 1/2 lemon
generous grind of black pepper
1/2 teaspoon sweet smoked Spanish paprika
1 fillet smoked trout (about 200 grams or 1/2 pound)
Put the beans, with their packing liquid, into a medium sized pot. Add the rosemary, the dried tomatoes snipped up into quarters or so, the lemon zest. Bring to a good boil, then cover and turn off the heat, and let them sit about 10 minutes.
Peel and finely chop the shallots, and likewise the garlic. Heat the oil in a small skillet, and sauté the shallots until soft and slighlty browned. Add the garlic and sauté for a minute or two more. Remove from the pan into the bean pot.
Peel the skin from the first trout fillet, and crumble it into the cooled bean pot as well. Add the lemon juice, pepper and paprika. Scoop this mixture into a food processor, and process until well amalgamated but still fairly coarse in texture. Return it to the pot, and skin the second trout fillet. Crumble it into the paté, and mix it in.
Put the paté into a nice serving dish, preferably one that can be sealed to keep any leftovers.
Serve lightly chilled to room temperature; keep any leftovers refrigerated. Should keep for several days in the fridge.
Last year at this time I made 5-Spice Parsnips.
Makes 12 to 20 servings
30 minutes prep time - plus time to chill
1 tin white kidney beans
1/4 teaspoon rosemary
6 to 8 dried tomatoes
1/2 teaspoon grated lemon zest
2 shallots
1 clove garlic
1 tablespoon vegetable oil
1 fillet smoked trout (about 200 grams or 1/2 pound)
the juice of 1/2 lemon
generous grind of black pepper
1/2 teaspoon sweet smoked Spanish paprika
1 fillet smoked trout (about 200 grams or 1/2 pound)
Put the beans, with their packing liquid, into a medium sized pot. Add the rosemary, the dried tomatoes snipped up into quarters or so, the lemon zest. Bring to a good boil, then cover and turn off the heat, and let them sit about 10 minutes.
Peel and finely chop the shallots, and likewise the garlic. Heat the oil in a small skillet, and sauté the shallots until soft and slighlty browned. Add the garlic and sauté for a minute or two more. Remove from the pan into the bean pot.
Peel the skin from the first trout fillet, and crumble it into the cooled bean pot as well. Add the lemon juice, pepper and paprika. Scoop this mixture into a food processor, and process until well amalgamated but still fairly coarse in texture. Return it to the pot, and skin the second trout fillet. Crumble it into the paté, and mix it in.
Put the paté into a nice serving dish, preferably one that can be sealed to keep any leftovers.
Serve lightly chilled to room temperature; keep any leftovers refrigerated. Should keep for several days in the fridge.
Last year at this time I made 5-Spice Parsnips.
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