Smoked trout and horseradish pate

December 13, 2011 at 10:36 pm (Recipes)

I saw this on Jamie’s Great Britain and when I happened to come across some fresh horseradish at the market, there were no excuses not to give it a go.  It would have been nice to make the baby Yorkshire puddings as well but the olive and herb organic sourdough, fresh out of the oven from Breads Etcetera, was just too tempting.

This recipe is my lazy version that I scribbled down whilst watching the show.  Tasted fantastic (if I may say so myself haha) but if you want the more precise version, check out the book.  Based on what I’ve seen so far on TV, it should be well worth the money.

Ingredients (makes about 2 cups of pate)

  • 250g cream cheese
  • 1 small horseradish, grated (I used about half a cup) – you can probably substitute this with the preserved version if you can’t find it fresh
  • small bunch of chives, finely chopped
  • juice and rind of half a lemon, segment and reserve the other half
  • 250g fillet of hot-smoked trout, roughly flaked
  • salt and black pepper to taste
  • optional- 1 wasabi stem, finely chopped (this is not the wasabi root but the top of the plant; added an interesting texture but didn’t do much flavour-wise)

1)  Mix the cream cheese together with the horseradish, lemon juice and rind in a small bowl.  Add the chopped chives, reserving some for later, and combine well.  Season with salt and pepper to taste and add a bit more lemon juice if there’s not enough acidity.

2)  Add the flaked trout to the cream cheese mixture and combine but try not to break up the pieces of fish too much so that the pate has a nice chunky texture.  Cover and refrigerate until you’re ready to serve it up.

3)  Serve the pate topped with the extra chopped chives and lemon segments, with some good quality toasted bread (or Yorkshire pudding if you want to go all out 😛  I will attempt this and post the recipe up later).




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