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Archive of BBC Food Recipes

Poached trout and dill pâté

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 1
From Ready Steady Cook

Method


  1. Place the trout fillet into a saucepan of boiling water and poach for 3-4 minutes, or until cooked through. Drain and leave to cool slightly.

  2. Flake the trout into a large bowl. Add the mustard, dill, salt and freshly ground black pepper, cream cheese and cayenne pepper and mix well.

  3. Spoon into a ramekin and place into the fridge to set for an hour, if possible.

  4. Garnish with a sprig of watercress and serve with toasted bread.

Ingredients

  • 1 trout fillet, skin removed
  • 1 tsp Dijon mustard
  • 1 tbsp chopped fresh dill
  • salt and freshly ground black pepper
  • 100g/3½oz cream cheese
  • pinch cayenne pepper
  • 1 sprig watercress, to garnish
  • toasted bread, to serve

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