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Smoked Trout Pate

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6663
Energy (kCal)306.5583
Carbohydrates (g)17.9633
Total fats (g)24.4134
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Reserve about 1/4 of the fish meat and flake it roughly. | 2. Place the remaining ingredients except the herbs in a food processor and work until smooth. | 3. Check for seasonings and maybe add a little more lemon juice. | 4. Add the herbs and pulse briefly. | 5. Scrape into a bowl, fold through the reserved fish and refrigerate covered until required. | 6. Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream cheese 1 container spreadable - - - -
    trout 1 smoked skinned deboned 41.9333 0.0 5.8848 1.8728
    cream 1/4 cup sour low fat 198.0 3.99 2.178 20.808000000000003
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    horseradish 2 teaspoons prepared 4.8 1.129 0.11800000000000001 0.069
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    black pepper ground - - - -
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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