Smoked Trout and Goats Cheese Paté with Herb Salad Verrine
Serves 4Preparation time: 20 minutes
Cooking time: 6-8 minutes
Ingredients
100g oak smoked trout,
chopped
200g mild full fat soft goat’s cheese
15ml (1 tbsp) fresh chopped mint
juice of 1 lemon
sea salt and freshly ground black pepper
1.25ml (¼ tsp) cayenne pepper
8 mini bagels
50g (2oz) unsalted butter
60ml (4 tbsp) olive oil
2 cloves garlic, crushed
15ml (1 tbsp) fresh chopped chives
handful of watercress
edible flowers, such as nasturtiums, pansies, chive flowers, to garnish
200g mild full fat soft goat’s cheese
15ml (1 tbsp) fresh chopped mint
juice of 1 lemon
sea salt and freshly ground black pepper
1.25ml (¼ tsp) cayenne pepper
8 mini bagels
50g (2oz) unsalted butter
60ml (4 tbsp) olive oil
2 cloves garlic, crushed
15ml (1 tbsp) fresh chopped chives
handful of watercress
edible flowers, such as nasturtiums, pansies, chive flowers, to garnish
Method
1. Preheat the oven to 180°C/fan 160°C/gas 4. Mix together the trout, goat’s cheese, mint, lemon juice, salt and pepper, until well combined. Divide between the verrines and level the surfaces. Cover and chill until ready to serve.
2. Meanwhile, slice the bagels through the middle to create half circles. Then cut in half and place on baking sheets cut side uppermost. Melt the butter in a small pan and stir in the oil, garlic, chives and seasoning. Using a brush, coat the bagels with the butter mixture. Bake for about 6-8 minutes, until golden. Remove from the heat and allow to cool.
3. Uncover the verrines and top with watercress and flowers. Serve the verrines with the bagels.
