Worldwide Fishing Club
Smoked trout on baked spinach
Recipe Information
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Posted By :
Pali Fisher
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Posted On :
Nov 27, 2011
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Views :
3276
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Likes :
2
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Category :
Smoked Fish
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Description :
Spinach bottom:
900 g spinach -
4 eggs -
1 dl milk (100 ml) -
100 g mayo -
salt, fresh grinded pepper. -
Topping:
500 g Smoked trout -
500 g Sour crème (18% or 38%, I use 38%) -
1 bundle dill weed -
juice of ½ a lemon -
salt, fresh grinded pepper -
Decoration:
200 g fresh shrimps -
caviar -
cocktail tomatoes -
cucumber -
lemon slices. -
Mix the eggs, milk and mayo in a bowl, mix in the spinach after you drained off eventual excess water. it's important or it will get soggy! add salt and pepper to your likening. - Bake in the oven at 180 Celsius degrees for 40 minutes and let it cool of till it's cold. - Now remove all bones from your trout, this might take a while but well worth it. - You don't want anyone choking during dinner, use a fork to mix up the smoked trout once your done and look for small bones you missed earlier. - Chop the bundle of Dill weed, mix it into the trout along with the sour cream, salt pepper and lemon juice to your likening. -
Now add the smoked trout mousse on top of the cold spinach bottom, spread it out in an even layer and decorate it. - Let it sit in the refrigerator under cover for at least a few hours, server with flutes and a glass of white wine or champagne.