SMOKED TROUT AND SALMON PATE

SMOKED TROUT AND SALMON PATE image

Number Of Ingredients 13

½ lb. smoked trout
½ lb. smoked salmon
1 envelope unflavored gelatin
2 Tbsp. lemon juice
1 cup beef stock, heated
1 cup sour cream
½ cup mayonnaise
2 Tbsp.finely chopped chives
¼ cup finely chopped parsley
2 ½ Tbsp. Dijon mustard
3 Tbsp. chopped fresh dill or 1 Tbsp. dried dill weed
4-6 drops Tabasco
Garnish with fresh watercress.

Steps:

1. Chop trout and salmon in cuisinart. Transfer to large mixing bowl. 2. Dissolve gelatin in lemon juice in small saucepan over low heat until no crystals show. Pour into hot stock and mix well. 3. Add stock and remaining ingredients. Mix thoroughly. 4. Pour into ungreased 9" x 5" terrine or loaf pan and refrigerate until set, about 2 hours. 5. To serve, loosen pate by running knife around edge. Surround with fresh watercress. Note: May be kept up to 4 days covered in refrigerator.