Hot-smoked trout pâté with sweet pickles

This three-ingredient hot-smoked trout pâté makes the perfect lunch or simple supper
trout pâté

John Nickell, co-founder of Blakewell Fishery and Smokehouse in north Devon, shares his recipe for hot-smoked trout pâté with sweet pickles

blakewell.co.uk

Serves    2

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FOOD Magazine issue 187

For the pickles:

  • White vinegar 715ml
  • Caster sugar 6 tsp
  • Cucumber 1, sliced
  • Red onion 1, peeled and finely sliced

For the pâté:

To serve:

  • Rye bread or sourdough thinly sliced and toasted
  • Freshly ground black pepper a pinch
  • Paprika a pinch
  1. For the pickles: sterilise a 475ml jar, then fill ¾ full with the vinegar. Add 3 tsp sugar and stir until combined. Taste to see if more sugar is needed, then add the cucumber and leave to pickle overnight. Repeat the process with the red onion.
  2. For the trout pâté: place all the ingredients in a blender and gently pulse until you have a coarse paste. Don’t overdo it – you don’t want it too smooth.
  3. Serve the trout pâté with toasted bread and pickles on the side. Sprinkle with a pinch of freshly ground black pepper and paprika.

Want to smoke your own trout? Follow John’s plank-smoking guide here.

You will need

For the pickles:

  • White vinegar 715ml
  • Caster sugar 6 tsp
  • Cucumber 1, sliced
  • Red onion 1, peeled and finely sliced

For the pâté:

To serve:

  • Rye bread or sourdough thinly sliced and toasted
  • Freshly ground black pepper a pinch
  • Paprika a pinch

Method

  1. For the pickles: sterilise a 475ml jar, then fill ¾ full with the vinegar. Add 3 tsp sugar and stir until combined. Taste to see if more sugar is needed, then add the cucumber and leave to pickle overnight. Repeat the process with the red onion.
  2. For the trout pâté: place all the ingredients in a blender and gently pulse until you have a coarse paste. Don’t overdo it – you don’t want it too smooth.
  3. Serve the trout pâté with toasted bread and pickles on the side. Sprinkle with a pinch of freshly ground black pepper and paprika.

Want to smoke your own trout? Follow John’s plank-smoking guide here.

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‘Don't add salt when making this pâté as the brine used during the hot-smoking process will provide seasoning,’ says John

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FOOD Magazine issue 187

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FOOD Magazine issue 187
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