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Monday, June 14, 2010

Trout Pâté

Looks fancy, tastes great and is really easy to make.
The Daring Cook’s June 2010 challenge, hosted by Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny
Taste 5 (out of 5)
Difficulty 1 (out of 5)
- 1/2 lb / 8 oz / 240g trout filet, skinned and cut into thick chunks (355 cal)
- 1/4 lb / 4 oz / 110g raw shrimp, deveined, shelled and tailed (150 cal)
- 1/2 cup / 120ml heavy cream (415 cal)
- salt and black pepper to taste
- chives for garnish
Total 920 cal, 6 servings, 155 cal / serving
1. Preheat oven to 375ºF (190ºC).
2. Put the trout and the raw shrimp in a food processor and pulse. Gradually pour in the cream and keep pulsing until you obtain a smooth mixture that is easy to spread, but not too liquid (you may not need to use all the cream). Season with salt and pepper.
3. Butter a 6x3 inch (15x7,5 cm) loaf pan or three 3/4-cup ramekins. Spoon in the trout mixture and spread it evenly. 
4. Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.
5. Put the water bath and terrine in the oven, and bake for 35 minutes. The pâté should be cooked through and firm in the center.
6. Remove the pan from the water bath and let cool. Carefully unmold onto a serving platter. Decorate with chopped chives. Cut into thick slices and serve at room temperature, with crusty bread.
- This was my first pate, so I followed the pâté recipe from the Daring Kitchen very closely. The primary change was omitting whole shrimps. It turned out much much easier than I thought, and very tasty. Thanks a lot to Evelyne and Valerie for this challenge :-)
- For the bread I made a baguette from my absolute favorite Artisan Bread in 5 Minutes a Day master recipe
- I was really pleasantly surprised to see how easy it was to unmold this pâté - leaves a lot of room for experimenting with pans of different shapes.
- If you have leftover heavy cream, place it in a food processor and beat on High speed until it firms. It becomes something like the British double clotted cream. A great addition to your baguette and pâté ;-)
Blog-checking lines: Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.


Jo said...

Great job on your challenge. the pate and bread looks really good. Trout sounds like a really nice option as compared with the normal liver pate.

Unknown said...

I just love your pate! I wish I had thought to put it in differently shaped pans. I think I will have to borrow this idea and make mine this way next time. The veggie one would look splendid in a bundt shape I think. Great job on the challenge!

Shelley said...

Your pates look great, your pictures make me want to try this one too. Great post.

denise @ quickies on the dinner table said...

Trout and shrimp go so very well together and your pate looks wonderful!

FrenchPressMemos said...

What a fun idea! I have only made duck pate and we all know that is amazing so I am not going to take credit for it. This looks beautiful!

chef_d said...

I love the shape of your pate, very nicely done and the bread looks great!

Sharlene (Wheels and Lollipops) said...

Looks delish ! Definitely more of a success than mine.

Belinda @zomppa said...

Love this version - very creative!

Mary said...

Your pate looks great in the circular mold! Bread looks great too!

Anonymous said...

my word, these are fantastic photos and great presentation techniques, love the curvature of the plate!

twistedkitchen said...

I love your picture, it looks so nice!

Lynne @ CookandBeMerry said...

Your pate looks absolutely delicious and your bread is nice and crusty. I want to eat some of this right now!

CAid said...

this is great!