Salmon Trout Pâté From the Steamer

For the salmon trout pâté, finely dice the onion and place in an unperforated steamer basket with the butter. Cover with aluminum foil and steam (at 100°C for 4 minutes).

Rinse trout fillets, pat dry and remove skin. Chill one fillet, dice the rest and add to the onions.

Remove the crusts from the white bread, cut into cubes, add to the cooking container together with the egg, salt, pepper and nutmeg.

Add cream and mix all ingredients.

Cover and leave in refrigerator for 1 hour. Then puree. The mixture should not get warm. Add dill and mix in.

Pour half of the mixture into a greased oblong mold, smooth it out and place the reserved trout fillet on top. Spread the remaining mixture on top, smooth and cover. Place the mold on the rack in the steamer (at 90°C for 60-70 minutes).

Preparation Tip:

The salmon trout pâté can be served cold or warm. As a side dish we recommend ciabatta and a fresh salad.

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