Tilapiapaté with smoked trout

Name: tilapiapaté with smoked trout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g tilapia fillet fish; 1 package smoked trout fillet 125 g Foppen; 1 egg (medium size); 1 tablespoon grated horseradish potty of Kühne; 3 leaves fresh mint; 1 cup creme fraiche 125 ml; salt; cayenne pepper; cucumber; 2 tablespoons lemon juice; tablespoon butter or margarine to grease

A nice South African recipe. The starter contains the following ingredients: fish, tilapia fillet (fish), smoked trout fillet (125 g Foppen), egg (medium), grated horseradish (pot of Kühne), mint, crème fraîche (125 ml), salt, cayenne pepper, cucumber, lemon juice and butter or margarine to grease.

Ingredients

Kitchen Stuff

food processor
ramequins à content approx. 1 1/2 dl

Directions

Grease molds. Cut Tilapia fillet into pieces. Cut trout fillet into strips. Tilapia fillet with egg, horseradish half of trout fillet and half of mint leaves in a food processor. Mix the crème fraîche. Create strips of trout fillet. Season the mixture with salt and cayenne pepper. Paste fish puree into molds and smooth out. Bring about 1/2 liter of water to the boil in a frying pan. Put the molds in boiling water. Cover the fish paté covered over very low heat for about 20 minutes. Take out the molds from water, let paté cool in molds.
Peel the cucumber and scrape it into thin slices. Sprinkle lemon juice over it. Cut the rest of mint leaves in pieces. Place the shapes on plates, turn them together and let tilapiapaté slip out of shapes. Cucumber next to it.