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

FAQs

What is trout pate made from? ›

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.

The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

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.

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.

Fish when properly smoked feel firm and springy to the touch, and the whole fish or fillets are fairly rigid; fish that are soft, flabby and sticky on the surface have either not been fully cured or were in poor condition when processed.

We often get the question, “Are fish skins safe to eat?” The quick answer, yes. However, because the skin of a fish is exposed to its environment and pollution, it's important to know where your fish is coming from.

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.

How long is smoked trout safe to eat? ›

Hot smoked trout, prepared by the method described and kept in a chill below 4°C, will keep in good condition for 1 week. At a temperature of 5-10°C they will remain wholesome and safe to eat for 2-3 days. Smoked trout should always be kept chilled or frozen throughout the distribution chain.

Smoked trout is generally fully cooked, using a hot-smoking technique. (Unlike salmon, which is sometimes cold-smoked, such as lox. But even there, remember that many fish are eaten raw, safely. As long as it has been properly stored, it's fine.

Oily fish like salmon and trout freezes very well as does smoked fish, and can be kept in the freezer for up to three months. More delicate white fish like sole also freezes well, but we'd suggest you keep it frozen for just a month.

Store your smoked fish dip in an airtight container in the fridge or you can even freeze it for later if you have an excess amount.

After opening the package, we recommend consuming the pâté within 5-7 days.

Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

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.

Trout are classified as oily fish and have been important food fish for humans.

It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices include allspice and some recipes also include a small amount of cured anchovy.