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.

There's something very special about the delicacy of smoked ocean trout, adding a unique flavour to many dishes. This is our go-to recipe for making it at home yourself, perfect served warm or chilled with a salad and bread, or sour cream and fresh dill.

- Minimum of 7 days fridge life. - Suitable for home freezing.

The easiest $5 lunch ever: Mix up a tin of smoked trout with a dollop or two of Greek yogurt (or ripe avocado if you're dairy-free), salt, pepper, maybe some diced red onions if you're feeling industrious, maybe some white beans or chickpeas if you're starving, and a squeeze of lemon.

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

Low in fat and carbohydrates

It is also packed with heart-healthy omega-3 fatty acids, which help lower cholesterol, reduce inflammation, and improve brain health. Eating smoked trout also provides an abundance of vitamins, minerals, and other important nutrients, such as vitamin B12, magnesium, and phosphorus.

Once thoroughly cooked, the smoked fish will be safe to eat, and can be served immediately, or served cold after being chilled in the fridge.

Smoke the trout fillets until your trout reaches an internal temperature of 145 degrees F. At this point, your trout should be cooked throughout and should flake easily. This trout can be enjoyed in a variety of ways.

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.

How long does smoked trout last in the fridge? ›

Upon receipt, store smoked fish (salmon, eel, mackerel, trout, kipper and haddock) and smoked shellfish (prawns) vacuum sealed packs in the fridge. For the freshest and best flavour store smoked fish in the fridge as described above, and consume within 10 days from delivery.

This fish would be dynamite on a cheese platter or for brunch; add it to a salad or put it on a good bagel with heaps of dill.

SMOKED TROUT

Trout is a great choice as it doesn't have quite as strong of a flavor profile, and lacks some of the fattiness of salmon, but retains the smoke flavor that makes salmon such a fantastic choice for smoking.

We like to start with the cheese because it anchors the board. We used Goat Cheese, Smoked Gouda, Garlic and Herb Spreadable Cheese, Swiss, Cheddar and Colby (Blue cheese would also pair well).

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.

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.

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.

Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.