Fish paté in a puff pastry crust
- Wash the dill, shake dry, then chop in the blender jug for 8 seconds/speed setting 8. Empty the dill into another container, then clean the blender jug. Coarsely crush the peppercorns using a pestle and mortar.
- Wash the trout fillets, pat dry, then purée in the blender jug twice, for 15 seconds/speed setting 6 each time. Use the spatula to scrape the fish off the sides and back down into the middle of the container. Then purée the mixture for a few more seconds. Add 2 teaspoons of salt and the pepper and blend for 30 seconds/speed setting 4. Chill the mixture in the freezer for 45 minutes. Blend the cream into the mixture in the blender jug for 30 seconds/speed setting 4, remove the mixture, then chill for another 45 minutes. Meanwhile, thoroughly clean the blender jug.
- Allow the puff pastry to defrost a little, then roll out half the pastry on a work surface dusted with flour. Lightly grease a spring-form tin with butter, then line the base and sides with the puff pastry. Pre-heat the oven to 200 °C.
- Separate the eggs, insert the mixer attachment, then whisk the egg whites with a pinch of salt in the blender jug for 3 minutes/speed setting 4 until stiff. Stir the dill, peppercorns and egg whites into the fish mixture, then transfer into the pastry case in the spring-form tin.
- Roll out the remaining pastry into a circle, using a small glass to cut a hole in the middle to allow steam to escape later. Cut out a lid large enough to fit the spring-form tin and place this over the fish mixture. Using the leftover pastry, cut out five leaves, then roll the rest of the pastry into a long, thin strand. Arrange this around the circumference of the pie to seal it closed. Arrange the leaves as a centerpiece around the hole in the middle.
- Mix the egg yolks with 2 tablespoons of water, then brush the mixture over the lid. Bake in the oven for 50 minutes. This dish can be served either warm or cold. Cut into slices before serving and serve with a garnish of lamb’s lettuce.
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