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Aubergine and Smoked Trout Pate

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Change servingsize quantity:6
Ingredients:
  • 12 romaine leaf
  • 1 aubergine
  • 400 gr. trout fillet
  • 2 clove(s) garlic
  • 1 tbsp lemon juice
Preparation instructions:
  1. Slice the aubergine thickly and spread out slices in a steamer with the whole garlic cloves, steam for 15 mins until soft. Cut skins from aubergine slices, skin the trout fillets and chop them roughly. Add garlic to processor with rest of ingredients, including lemon juice.
  2. Process until smooth then spoon into bowl, cool and then chill.
  3. Serve spread onto large romaine leaves.
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