Hot smoked trout pâté with treacle soda bread recipe
Hot smoked trout pâté, whisky jelly and treacle soda bread Start your festive dinner party with toasted homemade soda bread and Nathan Outlaw’s layered fish pâté. 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 120g/4¼oz self-raising flour, plus extra for dusting 210g/7oz wholemeal flour 50g/1¾oz light rye flour 20g/¾oz bicarbonate of soda 5g/⅛oz salt 100g/3½oz organic oats 20g/¾oz pumpkin seeds 20g/¾oz sunflower seeds 80g/2¾oz plain yoghurt 80g/2¾oz treacle 320ml/11½fl oz cider 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 400g/14oz hot-smoked trout, skin removed 2 limes, zest of both, juice of 1 100g/3½oz full-fat cream cheese 150g/5½oz full-fat Greek yoghurt 1 tbsp creamed horseradish sea salt and freshly ground black pepper 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar 2 sheets bronze leaf gelatine 200ml/7fl oz whisky 40g/1½oz caster sugar Method To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer.Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. To make the treacle soda bread, preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Mix all the dry ingredients together in a large bowl. Mix all the wet ingredients together in another bowl. Pour the wet mixture into the dry and stir until everything comes together. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. Dust a work surface with flour and scrape the mixture onto it. Flour your hands then divide the mixture equally into two and roll both pieces into loaf shapes. Transfer them to the baking tray and bake for 10 minutes. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. After 10 minutes, turn the oven down to 180C/160C Fan/Gas Mark 4 and bake for a further 20 minutes. Remove from the oven and test the loaves by tapping the bottom (it should sound hollow). Leave to cool on a wire rack. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the pâté, put the hot-smoked trout into a food processor with the lime juice and blend for 20 seconds. Scrape down the sides of the food processor and add the cream cheese, yoghurt, horseradish cream, zest of 1 lime and some salt and pepper. Blend again for 1 minute until almost smooth. Divide the mixture between six ramekins. Cover and leave in the fridge to chill. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. To make the whisky jelly, soak the gelatine in a shallow bowl of ice-cold water for 5 minutes until it softens. Put the whisky and sugar into a small saucepan and heat gently over a low heat until the sugar has dissolved and the liquor is almost at a simmer. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Remove the gelatine leaves from the water and squeeze out the excess liquid. Add the gelatine to the whisky mixture, take off the heat and stir until melted. Leave to cool at room temperature, but don’t allow the jelly mixture to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Once cool, pour the liquid jelly evenly over the top of each ramekin of pâté, then return to the fridge to set. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. Remove from the fridge about 20 minutes before serving to allow the pâté to come to room temperature. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. To serve, lightly toast the soda bread. Sprinkle the pâté with the remaining lime zest and serve immediately. Recipe tips This recipe makes more treacle soda bread than needed for the pâté (2 loaves), but we guarantee it will get eaten!