Thursday, 19 November 2009

Smoked Trout Paté, Stuffed in Mushroom Caps If You Are So Inclined

Smoked trout paté is very fast and simple to make, and looks very elegant presented in mushroom caps. The two tastes and textures also go together nicely. However, there's no question that preparing the mushroom caps is tedious - and the paté would be perfectly lovely with crackers or chips as well. You could also thin it with a tad more mayonnaise, and dip an assortment of crudités into it.

About 80 stuffed mushrooms; 2 cups paté
15 minutes to make the paté
30 minutes to prepare the mushroom caps
20 minutes to stuff the mushrooms

Smoked Trout Pate in Mushroom Caps
Make the Paté:
2 smoked fillets salmon trout (about 500 grams or 1 pound)
1/4 cup unsalted butter
2 tablespoons prepared horseradish
1/3 cup chopped chives or green onion
1/4 cup fresh parsley
1 or 2 tablespoons chopped fresh dill (optional)
the juice of 1/2 lemon
black pepper to taste
1/4 teaspoon salt
1/4 to 1/2 teaspoon smoked sweet paprika
2 to 3 tablespoons mayonnaise (light is fine)

Peel the skin from the trout fillets. Crumble one of them into the bowl of a food processor, and add all the remaining ingredients. Process until well blended, stopping to scrape down the sides of the bowl as needed. Crumble in the other trout fillet, and process again, briefly this time to leave some texture in the fish. Pack into a coverable bowl, and refrigerate until wanted.

Stuff the Mushrooms:
70 to 80 mushrooms, about 1" or a bit less in diameter
allow a few more than you want, as some may break

Wipe the mushrooms carefully with a damp tea-towel or paper towel. Remove the stems, by wiggling and twisting them. If they don't come out completely, remove the remains of the stems with the tip of a vegetable peeler.

Put a teaspoon of the paté into the space left by the stem on each mushroom. Place them on a plate, and keep them covered (a clean, almost dry but not quite tea towel is ideal) and cool until you are ready to serve them.

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