Flounder is a fish with an interesting taste, which is why many people do not like it. I was lucky enough to "meet" her on o. Sakhalin, where it was caught in the sea of Okhotsk, themselves, respectively, the taste was divinely fresh. Since I just did not cook it, recently discovered a novelty-hot smoked flounder. This is already a delicious and independent snack, but its boneless fillet can serve as an excellent basis for other dishes -for example, cream pate.
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 100 gram Fish Flounder (smoked fillet)
- 100 gram Cream cheese
- 30 ml olive oil
- 25 gram Butter
- 1-2 tablespoons Cream (10%) to taste
- Greens dill, green onion, to taste
Ingredients
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Instructions
- Here is such a beautiful flounder we have accumulated. It's delicious. But you can also make pate with it.
- Put the butter on the kitchen table for 1-1.5 hours. Cut the fish into fillets, remove some of the skin and bones. Wash and dry the greens.
- Put the pieces of fish, cheese and olive oil in the blender bowl. Punch until smooth or with small inclusions of fish.
- Add chopped herbs and soft butter to the fish mass, season with ground pepper. Stir.
- Cream to bring to the desired density. A small note, it is better to add soft butter and cream to the already broken mass, otherwise there is a risk of interrupting before the separation of the serum, which is not good.
- Place in the refrigerator to stabilize the butter and cream part of the pate and combine all the flavors.
- Serve chilled, the only way smoked products fully reveal their rich taste. Bon appetit.
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