Parmesan Biscuits with Trout Pate'
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Ingredients
Trout Pate:
2 – 3 cups of cooked trout
60ml good quality mayonnaise
230g plain cream cheese
30 ml lemon juice
A handful of fresh herbs (parsley, chives and dill) finely chopped
Parmesan Biscuit:
250G Cake flour
2.5ml fine salt
1.25ml cayenne pepper
A grinding of black pepper
180g salted butter at room temperature
10ml olive oil
30 g parmesan cheese grated
70g strong cheddar cheese finely grated
35 g mixed seeds
1 egg white lightly whisked
Method
For the Trout pate…Using a fork, mix all of the ingredients together in a mixing bowl until well combined. Taste and adjust the seasoning if needed, or add more lemon juice if you prefer. Put the mixture into a piping bag and pipe onto your biscuits. Garnish with smoked trout ribbons and some chopped herbs
For the Biscuits…Sift the flour, salt, cayenne pepper and black pepper into a mixing bowl. Add the butter and olive oil to the flour, and mix until the butter is worked in and the dough comes together. Add the parmesan and cheddar cheese and mix to combine.
Divide the dough into two equal pieces. Place each piece on a separate sheet of cling film. Wrap tightly, rolling and twisting the ends until the dough forms a cylinder shape, 20 – 22 cm long. Chill until firm or freeze until ready to use.
Preheat the oven to 160 degrees. Lind a large baking sheet with baking paper.
Place the seeds on a board and spread out evenly. Brush the surface of each dough roll with egg white and coat in the seeds. Slice into discs, about 7 mm thick. Arrange on the baking sheet and bake for 35-40 minutes until golden. Rest on the baking sheet for 5
Recipe by Tasha Van Der Watt - Soete Ninas
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