This recipe is based on an idea for a seafood pâté that we first saw on Jamie Oliver Christmas Cooking programme in 2019. It is a very simple recipe. It can be made from ingredients normally easily available in your local supermarket but we had been raiding the fridge and store cupboard (#RaidtheFridge not the supermarket) which meant that with a little bit of fiddling of ingredients we could get close to the original recipe. Our twist to that approach is that this was made with cold smoked sea trout which we had cold smoked in the Big Green Egg and large frozen prawns (large shrimps for our American friends) which were first grilled on the Big Green Egg. The sea trout was cured and smoked in exactly the same way as for cold smoked salmon (see here).
The prawns were defrosted and put on a bamboo skewer for ease of handling. They were cooked over a direct flame until they just became pink and were slightly singed on their edges then put to oneside to cool.
From this point making the pâté really just becomes a matter of assembly. All this could be done in a food processor but we wanted a coarse chunky pâté and so all the components were hand chopped with a chef’s knife. The smoked trout was first sliced then added to the shelled prawns and they were both roughly chopped. The white crab meat was then added together with the zest of half a lemon. (The dish would be fine without the crab – just slightly different.) This was all put in a glass bowl together with the cream cheese, the juice of a lemon and a little black pepper and cayenne pepper. There was no need to add salt. This was mixed thoroughly and then spooned into a pâté dish and decorated with some crab claw meat – and the only green that we had to hand – a small basil rosette.
As a variation add 2 tablespoons of cod egg ‘caviar’ to the mix if you have some in the cupboard and you are wondering what to do with it!
NB when initially tasting the pâté it seems slightly dominated by the lemon, but his softens over a few hours when left in the fridge. VacPacked in the fridge this should keep for 3 days.
…………………………. it is very easy, give it a go!
Smoked Sea Trout and seafood pâté
A course seafood pâté of home smoked sea trout, prawns and crab
- 150g of large frozen or fresh prawns
- 150g of home smoked sea trout or salmon
- 150g white crab meat
- 250g cream cheese
- Zest of half a lemon
- Juice of 1 lemon
- Pinch of black pepper
- A little cayenne pepper
- Step 1 Grill 150 g prawns on the BGE in direct mode – allow to cool.
- Step 2 Take around 150 g of home smoked salmon or sea trout and slice.
- Step 3 Roughly chop the sea trout and the prawns, then add the white crab meat and mix with the zest of half a lemon.
- Step 4 Place in a bowl and add the cream cheese, lemon juice and pepper and mix thoroughly
- Step 5 Spoon into pâté dishes, decorate and place in the fridge for at least 3 hours or overnight
- Step 6 Serve with toasted sourdough