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.

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

Finely chop the chilli and coriander stalks, reserving the coriander leaves. Place everything into a small bowl, then add the soy sauce and mirin and mix well. Pour the sauce over the trout fillets, then pop in the oven and bake for 10 to 12 minutes, until the fish is just cooked through and the flesh is flaking.

How Long Should You Smoke Trout? Smoke trout until the flesh turns opaque and begins to flake, and to an internal temperature of approximately 145 degrees Fahrenheit. This will take approximately one hour per half-pound of fish that you are smoking.

what can I add to make it thicken up a bit, before going in the fridge for this evening? Thanks!!!! melt some butter then mix in and stick in the fridge? marvellous - will do.

It's great for sandwiches or spreading on crackers. It goes well on a brunch table with other fish options, such as pickled herring. If you're making tea sandwiches, top with Horseradish Cream (page 157).

I use a simple brine recipe of 2 cups water, 1 Tablespoon Kosher salt (coarse grain) and 1 Tablespoon brown sugar. You can add in aromatics or flavor in the form of fresh herbs (dill is a favorite) or fresh garlic and onions. Place the trout in the brine and set it in the refrigerator.

(This is optional: if you do, you'll be missing out on some secret stashes of meat later on.) Clean the fish thoroughly inside and out with fresh water to wash off any blood or other guts, then dry it well with a clean towel. At this point, the fish is ready to cook.

Salt the fish before smoking in a strong salt solution (brine). Salting fish in a brine that is 1 part table salt (non-iodized and with no anticaking agent) to 7 parts water by volume for 1 hour will work in most cases. For instance, 1 cup of salt with 7 cups of water will salt 2–3 pounds of fish.

How do you keep fish moist when smoking? ›

By dry brining, you are pulling moisture from the fish and curing with the ingredients, effectively kick-starting the preservation process. In contrast, a wet brine soaks the fish in a seasoned salt solution to ensure that it retains moisture during the smoking process.

Testing for when done

Smoked trout is finished when the internal temperature reaches 145°F. The best way to test this is by using an instant read thermometer. Simply insert at the thickest part of the fish and when it reads 145°F, remove the fish from the smoker and allow to cool.

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.

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.

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.

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.