Fish Pate
(A rainbow terrine of smoked fish)
This will freeze for 2 months or keep
for 1 week in the fridge.
4 oz (125g) smoked salmon in long slices
salt and freshly ground black pepper
For the Trout Paté
2 medium smoked trout, approx 6oz (175g)
when skinned and boned
2 oz (50g/ ¼ cup) soft butter
3 oz (75g/ 1/3 cup) cream cheese
juice and grated rind of ½ lemon
For the Smoked Salmon Paté
4 oz (125g) smoked salmon pieces
2 oz (50g/ ¼ cup) soft butter
2oz (50g/ ¼ cup) cream cheese
juice of ½ lemon
2 teasp tomato purée
3 teasp chopped fresh dill (or ½ teasp dried)
For the Mackerel Paté
6 oz (175g) smoked mackerel fillets, skinned
and boned
2 oz ( 50g/ ¼ cup) soft butter
3 oz (75g/ 1/3 cup)cream cheese
1 teasp creamed horseradish
juice of ½ lemon
- Rinse out a 2 pint (1.25 litre/ 5 cup) terrine or loaf
tin with cold water then line with clingfilm, extending to above the
top of the terrine.
- Cover the base and sides with the slices of smoked salmon.
- Pureé all the ingredients for the trout paté
in a food processor, seasoning with ½ teasp salt and some pepper.
Turn into the prepared container and smooth level.
- Make the smoked salmon paté in the same way, adding
pepper and some salt if necessary. There is no need to wash the bowl
in between. Carefully spread this mixture on top of the trout.
- Repeat this process with the mackerel paté, seasoning
to taste, and spread on top of the salmon paté.
- Wrap any surplus clingfilm up and over the top of the
paté. Refrigerate for 2 to 3 hours.
- When ready to serve turn out onto a suitable dish and
cut firmly with a sharp knife (I think its nice to cut it at the table.
Enjoy!
|
