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Saturday, 7 July 2012

Smoked Rainbow Trout and Mushroom Pate

This is simply mushroom goo with smoked trout through it. Wow. The piece of fish from the markets cost $11 and made 2 1/2 pots and left enough trout for pasta for 2. Bargain. As you can tell by the photo, this was served with some caramelised onion, beautiful cherry tomatoes from the same markets and some brie. A nice snack for us and a decadent dinner for the kids.

500 gms mushrooms finely minced
2 cloves garlic minced
100 gms butter
1 tbs chopped sage
A few whole sage leaves
1 good splash of white wine
4 or 5 tbs natural or Greek yoghurt
1/2 a smoked rainbow trout flaked
Salt and pepper

Heat half of the butter over medium high until foaming, add in the garlic and chopped sage. Cook until quite fragrant. Add in the mushrooms and sauté until very soft, add in the wine and reduce until almost absorbed completely . Season with salt and pepper, stir through the smoked trout and remove from the heat. Allow to cool a bit then mix through the yoghurt, check for seasoning and adjust with more salt and pepper or yoghurt or if too rich, a squeeze of lemon.
Heat the remaining butter over medium high until foaming then spoon off the white stuff on top and discard. Once clarified, add in the whole sage leaves and toast. Fill ramekins with your pate and level out then pour over the butter and sage leaves. If you can wait, refrigerate until the butter sets. 

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