Trout pâté with egg
Trout and eggs provide complete protein, while ghee gives this pâté a smooth texture. Green onion and lemon add a fresh aroma.
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Inventory: Blender
2 kg 500 gram
Servings: 6 (1 serving ≈ 136 gram)
Digestion time: 3 hour
Complete protein: ✔
Boil trout (400 g) until fully cooked and remove the meat from the bones. Boil eggs (100 g).
Chop green onion (100 g) and fry it in part of the ghee (200 g) until golden. Soften the remaining ghee.
Place the trout, eggs, onion, lemon juice (15 g), table salt (to taste), black pepper (to taste), and ghee in a blender. Blend until smooth.
Let the pâté stand for 5 minutes before serving.
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