I found my recent experience eating artic char was way too earthy for my taste, so I decided to try smoking a couple of brown trout fillets that I caught from the same fishing trip.

I have an old hot smoker that has been in the garage collecting dust and last year I bought some more oak sawdust to try smoking some mackerel during the summer. As with a lot of things in life, I never quite got round to it!

I washed and dried my two good sized fillets and placed them into the smoker, I used 3 good tablespoons of sawdust, lit the container full of meths and left for 8 minutes.

The fish wasn’t quite cooked so in with a bit more meths for another 4 to minutes, now the fish was cooked with had a lovely golden colour.

I flaked off the fish, removing all the bones and make this simple but very tasty pâté.

Smoked Trout Pâté
200g smoked trout/mackerel
2 to 3 tablespoons of Crème Fraîche (top-tip only added a spoon at a time so you don’t make it too runny, if you do melt some gelatine in warm water and add to pate)
Herbs, parsley, dill or chives
1 teaspoon English mustard
1/2 teaspoon caster sugar
lemon juice to taste
fresh ground pepper
smoked paprika to taste

Put half the fish and the rest of the ingredients into a food processor and blend until smooth, season to taste
Transfer to a bowl and stir in the remaining fish, leave to rest for two hours.
Serve on toast with extra smoked hot paprika, with a slice of lemon

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