January 2005

Smoked Trout Pate With Smoked Salmon And Leak.

This is a recipe that can be used as either a starter or as a light main course. At this time of year though it is probably more suited to being a starter.

We started by lining a loaf tin with a double layer of cling film. Make sure that there is plenty of cling film left hanging over the edges of the tin. Next we lined the tin with a layer of thinly sliced smoked salmon. This can be bought nearly everywhere these days and is no longer terribly expensive.

Next we need to deal with the leak. This was cut to the same length as the tin. It was washed and then quickly cooked in lightly salted water. When the leak is cooked it was removed from the boiling water and plunged into ice water. This stops the cooking process very quickly. When the leak is cold it is drained and then squeezed to remove as much water as possible and then left to one side.

Next is the pate. Previously I have given you a recipe for a smoked mackerel pate and the process here is exactly the same. We first make sure that any skin and bones are removed from the smoked trout and it is put into a food processor. This was chopped till nearly smooth. Then we added a spoonful of horseradish sauce, a little salt and a good sprinkle of ground black pepper. The mix was then given a quick mix together. The last ingredients are a little splash of double cream and then some melted butter. The butter was melted in a pan and then all the impurities have separated and sunk to the bottom. Then just the clear butter can be added slowly with a spoon or ladle. There is no set ratio of butter to fish but the more butter you add, the harder and more solid the pate will be.

Now we put the dish together. We carefully spoon some of the fish mixture into the pre lined loaf tin. When you think it is half full, push the leak into it , trying to make sure it is level and even all through the tin. Then cover with more of the fish mix and fill the tin. Then you need to cover the top with smoked salmon and then carefully fold over the edges of cling film that are hanging over the edges of the tin. That is it. It all needs to be put into the fridge to settle and set. This is best done over night.

Now the dish can be served. We have served it here with a little salad and a splash of lime juice. I have been told that it goes very well with some Caesar dressing. If you find that when you first remove it from the fridge it feels a little too hard, leave it out for a few minutes and as the butter in the mix starts to soften, so will the pate.

I hope you enjoy it.

Paul Vincent, Head Chef.