Trout Pate
A good source of protein and omega-3 fats with a softer texture than a typical fish spread. Capers and thyme deepen the flavor, while hijiki adds a light sea note. It works well as a cold appetizer or quick keto breakfast.
Pour hot water over hijiki (3 g) for 10 minutes, then drain and quickly rinse the seaweed with boiling water. At the same time cook trout (200 g) in water for about 5 minutes until done, saving a little of the broth separately.
Transfer the trout to a bowl, add ghee (20 g) and capers (20 g), pulse briefly or mash to a coarse terrine-like texture, then fold in fresh thyme (3 g), salt (3 g), ground black pepper (1 g), and the prepared seaweed. Chill the pate for at least 30 minutes and refrigerate for 4-5 days.
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