Smoked Haddock Pate with Seeded Sourdough and GherkinPosted on in European, Fish & Seafood, Recipes
Well admittedly this recipe isn’t going to make its way on to the pages of Slimming World but quite frankly I could’t care less. As much as I love good pate the real secret is the bread/toast you serve it on. I bought some seeded sourdough from Bread and Roses which just matched perfectly. If you haven’t tried their bread please do. Im unashamedly a bread snob but trust me you will know where the extra pennies went.
You can use any smoked fish to make a pate but I chose Haddock. Its a little lighter than Mackerel but still has great flavour. DO NOT BUY THE BRIGHT YELLOW DYED FISH…..
You will need.
550 g Smoked Haddock
2 Bay Leaves
1 1/2 Pints of Milk
150 ml Double Cream
Juice and zest of 1 lemon
75 g Melted Butter
1 tbs Horseradish Sauce
1/2 tbs Worcester Sauce
1/2 tsp white Pepper
1/2 tsp Cayenne
1 tbs Finely chopped Chives
1. Poach the Haddock in the milk with the bay leaves for about 10 minutes.
2. Let the fish cool then flake in to a bowl making sure you check for bones.
3. Once the fish is cool pop it in to a food processor with the butter, cayenne, horseradish, double cream, cayenne, pepper, Worcester sauce, lemon juice and zest. Blitz up for a minute until you have a smooth texture.
4. Drop in the chives and mix up.
5. Place in to your dish of choice and let cook in the fridge for 30 minutes.
6. Melt another 50 g of butter and pour over until just covered. Drop over a little Cayenne and place in the fridge until set.
When you want to serve take it out of the fridge for about 30 minutes to soften a little. Toast off your bread and serve.