Courgette Fritter with Smoked Trout Pate
Courgette Fritter with Smoked Trout Pate
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Trout
Cuisine
Scottish
Servings
4
Prep Time
20 minutes
Courgette Fritter with Smoked Trout Pate
Ingredients
- 900g Courgette (coarsely grated)
- 2 Tsp Salt
- 66g Flour
- 4 Tblsp Finely grated fresh parmesan
- 4 Tblsp Finely chopped shallot
- 2 Large egg beaten and 2 large egg white
- Salt & Pepper
- Dill or other herb.
Directions
Sprinkle salt onto grated courgette and toss well. Put the salted courgette in a colander and allow the salt to draw out the liquid from the courgette for about 40 minutes.
Squeeze the courgette dry and put in a bowl.Stir in flour, parmesan, shallots, beaten eggs and season and mix well to incorporate all the ingredients.
Lightly oil a large non stick pan and heat. Spoon 1 Tablespoon of courgette mix into pan and flatten slightly to about 2 inch rounds. Cook until golden, about 1 - 1.5 minutes each side.
Remove to a cooling rack or keep warm in a low oven until all the fritters are cooked.
Top each fritter with a quenelle of smoked trout pate and garnish with a sprig of dill or herb of your choice.