Smoked Haddock & Herb Pâté
Credit: Ivano de Serio, The Old Bakery Restaurant, Lincoln
Courtesy of: Grimsby Traditional Smoked Fish Group
Serves 20 (as canapés)
- FOR THE PATE 4 large smoked haddock fillets; ½ clove of garlic, finely chopped; 2 shallots, finely chopped; 1 red, 1 yellow and 1 green pepper, finely diced; 1 tbsp tarragon, freshly chopped; 1 tbsp coriander, freshly chopped; 1 tbsp dill, freshly chopped; 1 tbsp chive, freshly chopped; 200g soft unsalted butter (room temperature); pinch of ground nutmeg; 900ml double cream; black pepper and sea salt to taste
- FOR THE MAYONNAISE 3 egg yolks; 1 tsp of Dijon mustard; 2 tbsp warm white wine vinegar; 200g of grated parmesan cheese; 500ml of sunflower oil; salt to taste
Reserve the cooking cream to make a delicious seafood soup or chowder.
- In a deep pan sweat the shallots, the diced peppers and garlic, cook for 5 minutes and chill.
- Place the double cream plus 1 litre of water in a deep pan and bring to boil. With the help of tweezers or fish boner, pick all the bones from the haddock and poach it in the cream for 15 minutes or until cooked. When ready, discard the skin and cool the haddock.
- Place the cooked peppers, herbs, fish and butter in a bowl and gently mix making sure not to over mix to keep some chunks of haddock. Season with salt, pepper and ground nutmeg.
- To make the mayonnaise, mix the egg yolks, mustard, vinegar and parmesan cheese in a blender, then blend in the oil gently a little at the time. Adjust the consistency with a little hot water if too thick.
- Serve the pâté with a little bit of the mayo in a spoon or on a little toasted slice of bread.