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Author Topic: smoked trout pate - simple  (Read 1077 times)

reddory

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smoked trout pate - simple
« on: November 05, 2017, 02:45:48 pm »
So you had a smoked trout (or two) and there's a bit left over.  What to do with it?

I generally make up a pot or two of pate.  Start with taking away all the skin, any pin bones, and the dark bit from just under the skin, along the centre line of the fillet.  Then roughly smash the flesh in a bowl with a fork. You will need some sour cream, a lemon, a little unsalted butter and a good pinch of black pepper.  Here are the main ingredients:

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That's about 2 cups of smashed smoked trout.  Add about 2 rounded tablespoons sour cream, the juice of 1 medium lemon, and the pepper and mash thoroughly with the fork.  I have seen recipes that say "put it through a blender" but that tends to make it too smooth and creamy - like a mousse, rather than a pate.  I like mine to have a bit of texture.

Then add a couple of thin curls of unsalted butter:

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Mash a bit more, until the butter is evenly distributed.

Then all you have to do is pack it into a couple of pots, pressed down firmly:

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Cover with cling film, and I generally put one pot in the frige to use over the next day or two, and the other in the freezer for later.  It keeps in the freezer for ages, and thaws nicely in the frige overnight.
Serve it in dollops on your favourite crackers, a bit of dark rye (pumpernickel), or hot buttered toast.

Rohan

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smoked trout pate - simple
« Reply #1 on: November 05, 2017, 04:44:08 pm »
The pate sounds good . Split a fresh cray in half and cook it in the smoker and use the same pate recipe


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Paikea

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smoked trout pate - simple
« Reply #2 on: November 05, 2017, 05:39:57 pm »
Yum, thank you for that, now all that I need is some Trout.

Definitely going to try this recipe

Cheers

Paikea
PAIKEA

reddory

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smoked trout pate - simple
« Reply #3 on: November 06, 2017, 01:13:00 pm »
The pate sounds good . Split a fresh cray in half and cook it in the smoker and use the same pate recipe


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If I could afford crayfish, I don't know if I'd be risking it in the smoker.  And even if I did, there wouldn't be any leftovers at my place to make pate with!

reddory

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smoked trout pate - simple
« Reply #4 on: November 06, 2017, 01:15:23 pm »
Yum, thank you for that, now all that I need is some Trout.

Cheers

Paikea

It works almost as well with Aus salmon or blue mackerel.

Rohan

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smoked trout pate - simple
« Reply #5 on: November 06, 2017, 10:27:08 pm »
The pate sounds good . Split a fresh cray in half and cook it in the smoker and use the same pate recipe


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If I could afford crayfish, I don't know if I'd be risking it in the smoker.  And even if I did, there wouldn't be any leftovers at my place to make pate with!
I smoked one that I caught myself I ate half and a chef mate made the other half into pate both were fantastic


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