The unusual pate of trout and red caviar is surprisingly delicate and refined. The pate is an amazing addition to many dishes, from simple baked potatoes to French waffle rolls filled with this fish pate.
It is necessary
- - trout (400 g);
- - olive oil (2 tablespoons);
- - rosemary (2 sprigs);
- - allspice (10 peas);
- - red caviar (100 g);
- - butter (170 g);
- - black pepper (to taste);
- - salt (to taste).
Instructions
Step 1
We wash and salt the trout. Heat up a frying pan with olive oil. Add a couple of sprigs of rosemary and a few peas of allspice to the oil.
Step 2
Fry the fish on both sides. Then reduce the heat and cover the pan with a lid. Simmer the trout until cooked through.
Step 3
When the fried trout has cooled down, remove the bones and skin from the fillet. Put the pieces of fish in a blender. Add half of the red caviar and chop the fish until puree.
Step 4
Melt the butter so that the liquid separates. This can be done in a microwave oven or in a steam bath. We remove excess liquid.
Step 5
Combine trout puree with butter. Add a pinch of black pepper and mix.
