Trout Pâté with Port Wine

The Trout Pâté with Port Wine is a particularly appreciated delicacy. It combines the quality of the fish, its freshness and unique flavor with ingredients that lend it an alchemical character, in a balanced seasoning blend of olive oil, Port Wine and vinegar.

Some days simplicity is utterly exquisite!




Mini-hamburgers of trout pâté with Port wine
Serve 4 to 6 children
Mince a fresh trout, skin and bones removed with the canned trout (2 cans). Add ¼ of chopped coriander sauce and lime zest. Leave in the fridge for two hours. Use a round ring and cling film to mould the hamburgers. Sear them in olive oil and 1 crushed garlic. Bake in the oven at 200ºC for about 3 minutes. Serve with boiled potatoes and salad.


Mini-hamburgers of pâté of trout with Port wine and spinaches
Serves 4 to 6 adults
Boil four medium-sized potatoes, drain and mash to obtain a puree. Mix the puree with the trout pâté (2 cans), 2 tablespoons of chopped chives, 2 sprigs of lemon thyme (leaves only), and 1 egg. If it looks a bit moist, add breadcrumbs. Mould the hamburger, fry it in an anti-adherent frying pan with a bit of olive oil. When it is almost done, add the butter on high heat until it forms some foam. Sauté 200 gr of spinaches in hot olive oil with the crushed garlic and a bit of salt flower. Finish with a portion of raw mushrooms, as needed.



Illustration Ana Pereira

Text Eugénio Roda

Recipes Luís Baena