For the pickles: White vinegar 715ml Caster sugar 6 tsp Cucumber 1, sliced Red onion 1, peeled and finely sliced For the pâté: Hot-smoked trout fillets 150g Crème fraîche 2 tbsp Full-fat cream cheese 1 tsp To serve: Rye bread or sourdough thinly sliced and toasted Freshly ground black pepper a pinch Paprika a pinch

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. 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. 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 .

Mains, Starters

Hot-smoked trout pâté with sweet pickles

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

Added on November 22, 2021

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

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:

Hot-smoked trout fillets 150g
Crème fraîche 2 tbsp
Full-fat cream cheese 1 tsp

To serve:

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

Method

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.
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.
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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