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Courgette Fritter with Smoked Trout Pâté

Courgette Fritter with Smoked Trout Pâté

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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.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Remove to a cooling rack or keep warm in a low oven until all the fritters are cooked.
  5. Top each fritter with a quenelle of smoked trout pate and garnish with a sprig of dill or herb of your choice.