Thanks to generous Yuppiechef, I was lucky enough to receive the new Jamie Oliver book as it came out (to read my review of Jamie’s Great Britain, click here). This is the second recipe I’d made from the book, and it’s only made me more of a fan.
I served with with toasted baguette slices (not a fan of Yorkshire pudding) but have included their recipe below if you’d like to try it. The pate itself is fresh and zingy (due to the lemon and wasabi / horseradish), but it is really quite rich – so keep this in mind when considering your portion sizes.
From Jamie Oliver
For the creamy smoked fish
125g cream cheese
2-3 heaped teaspoons jarred horseradish or wasabi
a small bunch of fresh chives, finely chopped
sea salt and ground pepper
125g hot-smoked trout*
*If you can’t find hot smoked trout, you can use lightly smoked whole trout fillets,and sear on for a minute each side in a very hot frying pan.
For the Yorkies (makes 16)
2 large free-range eggs
100g plain flour
lemon wedges, to serve
First, make your pate. Zest and juice your lemon, and place this in a bowl with your cream cheese, wasabi and chopped chives. Roughly chop your salmon, and stir through your cream mixture. Taste for seasoning, sprinkle over some chives and lemon zest, and place in fridge until ready to serve.
When you’re almost ready to eat, preheat your oven to 240 degrees C. Place 1/2 tsp of vegetable oil at the bottom of each hole of a muffin tin, and place it in the oven for 10 minutes or so, until it’s smoking hot. While this is heating, mix the flour, milk and eggs in a bowl until smooth. Once your oil is hot and ready, divide this mixture into each muffin “hole” and bake for 10-12 minutes (without opening the oven door!), until they are risen and golden.
Serve immediately with your pate, and a knife to spread.