1 December 2014

Sarah Raven's Smoked Salmon Pate

One of the things I miss most whenever we move (and take forever to unpack) is my cookery books. I know my way round a kitchen and fridge so they are not considered essential enough to dig out with any immediacy. Then once I have found them I forget to use them for a bit and it takes a while to fall back in love with old favourites. Sarah Raven's Garden Cookbook is definitely and old favourite and particularly useful as it's arranged by month.

One of the things I miss most when I'm pregnant is pate although I'm pretty lax about what I eat I try to keep pate fish-based and homemade for the 9 months... it's not that long and if you find the right recipe then its a doddle to make and more delicious than any shop bought variety. So when I looked at a very old list of things I wanted to try from the Garden Cookbook I fell upon the Smoked Salmon Pate with chervil recipe and, as suggested, used chives instead of chervil, which isn't in season.

This pate is a cinch to make (in the magimix) and incredibly delicious to eat. Straight to the top of my lists for easy starters, nibbles and fish pates. I made it for some friends who then requested the recipe... twice!

Smoked Salmon Pate with Chervil
Serves 8 (I successfully halved this)

170g smoked salmon (You can use trimmings. I used smoked trout)
510g cream cheese
300ml double cream
60g butter (she says unsalted I say salted)
Lemon juice to taste, plus slivers of lemon to serve
1 tsp cayenne pepper
2 tbsp chopped fresh chervil, chives or dill
Black pepper
Warm toast, to serve

I made this in a magimix, made thin slices of toast in the oven and served it in a dish in the middle of the table for everyone to help themselves. If you wanted you could do individual ramekins which would maybe be better for 8.

1. Put the fish, cream cheese and double cream into a blender. Blitz briefly.

2. Add the butter, lemon juice, cayenne pepper, herbs and black pepper. Whizz until the mixture forms a paste consistency. Check the seasoning and adjust if necessary.

3. Pack into a pate dish or ramekins and put in the fridge for an hour or two to set.

4. Serve with warm toast, slivers of lemon and butter if you are a total glutton like me. 


No comments

Post a Comment

© Blue Sky and Bunting. All rights reserved.
Blogger Templates by pipdig