Saturday, 27 December 2008

Smoked Salmon Trout Paté

A favourite nosh for parties and buffets, and extremely easy to make. You can use plain raw salmon or salmon trout if you prefer; just poach it until it is cooked and proceed in the same way.

12 servings
30 minutes prep time, plus 4 hours or more to set

Smoked Salmon Trout Pate
400 grams (1 pound) smoked salmon trout
1 bay leaf
1 cup stock (about; from cooking the trout)
2 tablespoons powdered gelatine
1/4 cup minced chives OR dill OR green onions
1 cup mayonnaise
the juice of 1/2 lemon
1 teaspoon Worcestershire sauce
salt & pepper

Poach the salmon with the bay leaf in 1 1/2 cups of water. I peel off the skin first, and add it to the poaching liquid but discard it once the fish is done. Simmer for about 20 minutes.

Flake the trout, checking for and discarding any bones. Put it into your food processor as you work.

Put 1/4 cup of your cooled trout stock into a bowl, and sprinkle the gelatine over it. Heat the remaining stock, and stir it in to the gelatine mixture until the gelatine is completely dissolved.

Meanwhile, keep adding the remaining ingredients to the food processor: the chopped fresh herbs, the mayonnaise, the lemon juice and the seasonings. Whizz until finely blended. Add the gelatinized stock and whizz again.

Pour the mixture into a prepared mold. Oil the mold lightly first if you plan to unmold the paté (and it can look lovely unmolded, especially if you have a nicely shaped one.) Unmold and garnish with a bit of the fresh herbs you used. Serve with crackers or thinly sliced baguette.

Last year at this time I made Classic Baked Beans with Pork and Chocolate-Ginger Graham Squares.

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