Smoked Trout Pate | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

How to make fish pate jamie oliver? ›

Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté.

How to use smoked trout? Serve them, al natural, as pictured above, with a sauce or classic accompaniments such as capers, horseradish, hot mustard. Or remove skin and bones and serve the fillets with accompaniments or added to salads, soups, pasta or fish cakes.

Suitable for home freezing. Store in fridge and consume within 2-3 days of receipt, or freeze immediately.

Pâté is made by removing the veins, gristle and membrane. The liver is chopped and made into a paste combined with wine, salt, herbs, mushrooms and sometimes veal (which is the meat of a baby calf starved to death so that its meat turns white). This paste is pressed down to form a cake.

Dissolve the cornflour in a separate bowl with a little water. Add this to the mixture stirring to thicken the liquid. Take the pan off the heat and allow the mixture to cool. Place in a clean container and store in the fridge.

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

Fish liver contains high amounts of polyunsaturated fatty acids and fat-soluble vitamins, in particular, vitamin A and D. However, the advice issued by Norwegian food authorities recommend children and women of childbearing age not to eat fish liver due to its content of contaminants.

In a 100g serving, farmed Atlantic salmon provides 13.4g of fat versus farmed rainbow trout which has 6.18g of fat. In terms of Omega 3s, the same 100g serving of salmon offers 1.96g of combined DHA and EPA fatty acids, whereas the 100g of trout offers just 0.73g.

Is smoked trout healthy to eat? ›

NUTRITIONALLY-RICH

In addition to Omega-3's, smoked fish provides a multitude of other nutritional benefits. Of course, it is very rich in protein, which is great for muscle growth, but it also packs iodine, as well as a multitude of other important vitamins and minerals like Vitamin D.

Eating the skin along with the flesh helps you consume the most nutrients possible from fish. By removing the skin and eating only the flesh, you'll miss out on the many beneficial nutrients and oils in the skin, as well as those found in the mucus and layers of flesh just below the skin.

Pâtés usually do not freeze well, especially coarse country pates. The inside becomes watery and grainy. Because of its extra-smooth and compact texture, however, this chicken liver pate freezes perfectly.

Fatty fish like trout and salmon have a shorter shelf life in the freezer. They will only last for up to 3 months. The texture of an especially fatty fish, like bluefish, will change after it has been frozen.

Best before guide for smoked fish

For the freshest and best flavour store smoked fish in the fridge as described above, and consume within 10 days from delivery. Once the pack is open, consume within two days. Please refer to use by date on the pack.

Steps to Make It

Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl. Pulse until mixed well, but not completely puréed. Mound mixture into a serving dish and refrigerate overnight. Paté tastes best when brought to room temperature.

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.

Accompaniments. Accompaniments for meat patés, that is, as fish patés require little more than toast and a few refreshing celery sticks or radish slices. Even the ubiquitous lemon wedge is decorative.