Trout with Lemon and Pate Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Fish and Seafood

Trout with Lemon and Pate

From Dorothy McNett's recipes at This makes a fine appetizer to go with Riesling, beer, lemonaide, etc.

1-2 trout, preferably with bones removed (butterflied)
zest of 1 lemon
1-2 teaspoons lemon juice
salt and pepper
butter or oil, for frying
liverwurst or pork pate, as desired, for serving
butter lettuce leaves

Wash and pat the fish dry. Place on a plate and sprinkle with the lemon zest, juice,salt, pepper and paprika. Heat just enough butter or oil in a saute pan to cover the bottom of the pan. Add the seasoned fish, fry gently several minutes on each side, until done. Remove to serving platter. Tear lettuce leaves into small pieces. Cut the fish into small serving sizes and place on top of lettuce leaves. Dollop on a little liverwurst or pate and serve. At a picnic, this would be served as a finger food, but is also nice arranged on small plates and served with knife and fork!

Recipe created 2013-05-22.

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