Smoked Trout Pâté with Rye Toast (Kūpināta Foreles Pate ar Rupjmaizes Tostiem)
Kūpināta Foreles Pate ar Rupjmaizes Tostiem, or Smoked Trout Pâté with Rye Toast, is a traditional dish from Livonian cuisine that is perfect for a light and flavorful appetizer or snack.
Ingredients
- 150g smoked trout
- 100g cream cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives
- 4 slices of rye bread
- Salt and pepper to taste
Instructions
- Remove the skin and any bones from the smoked trout, then flake the fish into a bowl.
- Add the cream cheese, lemon juice, and chopped chives to the bowl with the smoked trout.
- Season with salt and pepper, then mix everything together until well combined.
- Toast the rye bread slices until they are crispy and golden brown.
- Serve the smoked trout pâté on top of the rye toast slices.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 10g
- Fat
- 12g
- Carbohydrates
- 2g
Supplies
Small bowl Toaster
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serve the smoked trout pâté with rye toast as an appetizer for a dinner party or enjoy it as a light lunch with a side salad.
Tips & tricks
For a twist, try adding a pinch of smoked paprika or a dash of hot sauce to the pâté for an extra kick of flavor.
Cost
$10