Preparation time
10min
Total time
10min
Portion
--
--
Level
easy
Ingredients
SMOKED TROUT PATE
- 1 Smoked Trout
- 250 g cream cheese
- 1 teaspoons tomato paste
- 1 tablespoons brandy
- 1 tablespoons capers, baby
- 1 teaspoons gelatin
- 1 tablespoons Boiling water
- 2 tablespoons lemon juice
- 150 grams sour cream
- Salt and pepper, to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add 250g cream cheese, 1tsp tomato paste, 1 tablespoon brandy, 1 tablespoon capers, 2 tablespoons lemon juice. 10 sec/ sp5. Scrape down sides of bowl.
Add 1 tsp gelatin that has been dissolved in 1 tblpn boiling water. 7 sec/ sp5
Add flaked trout and 150g sour cream. 7 sec/sp5
Scrape down sides of bowl. Taste to see if salt and pepper needed, and if further mixing required for smooth texture.
Chill several hours.
Skin and bone the trout.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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