Egg pate with smoked trout


  • 200 grams smoked trout filletS
  • 3 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons pasty cheese
  • 1 teaspoon grated horseradish
  • 150 grams smoked salmon
  • salt
  • pepper
  • 1 teaspoon dill, chopped
  • 1 teaspoon lemon juice
  • 4 slices of toast bread
  • lettuce
  • dill for serving

Preparation method (receipt)

Dice finely the trout. Cut eggs into halves. Rub 2 yolks through a sieve, mix with mayonnaise, cottage cheese and horseradish.Add diced trout, diced salmon and chopped dill. Season with salt and lemon juice. Fry gently the toast bread and grease with pate. Sprinkle with chopped remaining yolks and whites. Decorate with dill and lettuce.

smoked trout egg mayonnaise pasty cottage cheese horseradish smoked salmon salt pepper dill lemon toast bread salad