Smoked Trout Pate | Fish Recipes | Jamie Oliver Recipes (2024)

FAQs

How to cook rainbow trout Jamie Oliver? ›

Put a large frying pan on a medium heat. Season the trout on both sides with a pinch of salt and pepper. Add a good lug of olive oil to the pan and scatter in the thyme tips, followed by the trout, skin-side down (you may have to do this in 2 batches). Press down on the fish with a fish slice to help the skin crisp up.

How to use smoked trout? Serve them, al natural, as pictured above, with a sauce or classic accompaniments such as capers, horseradish, hot mustard. Or remove skin and bones and serve the fillets with accompaniments or added to salads, soups, pasta or fish cakes.

Suitable for home freezing. Store in fridge and consume within 2-3 days of receipt, or freeze immediately.

I use a simple brine recipe of 2 cups water, 1 Tablespoon Kosher salt (coarse grain) and 1 Tablespoon brown sugar. You can add in aromatics or flavor in the form of fresh herbs (dill is a favorite) or fresh garlic and onions. Place the trout in the brine and set it in the refrigerator.

As long as fish have been properly cleaned and the outer scales fully removed, the skin is typically safe to eat. Because fish is a great source of nutrients like iron and omega-3 fatty acids, the Food and Drug Administration (FDA) recommends eating a 4-ounce (113-gram) serving of fish 2–3 times per week ( 2 ).

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

Pâté is made by removing the veins, gristle and membrane. The liver is chopped and made into a paste combined with wine, salt, herbs, mushrooms and sometimes veal (which is the meat of a baby calf starved to death so that its meat turns white). This paste is pressed down to form a cake.

In a 100g serving, farmed Atlantic salmon provides 13.4g of fat versus farmed rainbow trout which has 6.18g of fat. In terms of Omega 3s, the same 100g serving of salmon offers 1.96g of combined DHA and EPA fatty acids, whereas the 100g of trout offers just 0.73g.

NUTRITIONALLY-RICH

In addition to Omega-3's, smoked fish provides a multitude of other nutritional benefits. Of course, it is very rich in protein, which is great for muscle growth, but it also packs iodine, as well as a multitude of other important vitamins and minerals like Vitamin D.

What is better smoked salmon or smoked trout? ›

SMOKED TROUT

Trout is a great choice as it doesn't have quite as strong of a flavor profile, and lacks some of the fattiness of salmon, but retains the smoke flavor that makes salmon such a fantastic choice for smoking.

Pâtés usually do not freeze well, especially coarse country pates. The inside becomes watery and grainy. Because of its extra-smooth and compact texture, however, this chicken liver pate freezes perfectly.

Fatty fish like trout and salmon have a shorter shelf life in the freezer. They will only last for up to 3 months. The texture of an especially fatty fish, like bluefish, will change after it has been frozen.

Once you open your package of smoked fish, you should consume it all within 5 days. In the rare event of leftovers, store your opened packages in a zip-lock bag to maintain that second-to-none succulence.

Deboning a medium-sized fish like a trout is a fairly simple process, and can be done prior to or after cooking.

Similar to salmon, rainbow trout is cooked through once it has reaches an internal temperature of 145°F as its thickest part. If you don't have a meat thermometer, use a fork to check if the fillet flakes apart easily. Once fork tender, it's fully cooked.