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How to make Ocean trout pate

Yield = 8
Prep time: 3:20
Cook time: 0:20
Total time: 3:40

Ingredients

  • 3 x 200g skinless ocean trout fillets, pin-bones removed
  • 250ml (1 cup) dry white wine
  • 1 1/2 tablespoons white wine vinegar
  • 2 sprigs thyme, plus extra, for decorating
  • 1/4 teaspoon ground mace
  • 250g unsalted butter, chopped, softened
  • 125ml (1/2 cup) thickened cream

Method

  • Step 1 Preheat oven to 200°C. Place fish in a single layer in a small ovenproof dish. Combine wine, vinegar, thyme and mace in a small saucepan and bring to the boil. Pour wine mixture over fish, cover dish tightly with foil then bake for 5 minutes; trout will still be quite rare in the middle. Remove trout from pan, cool completely, then coarsely flake.
  • Step 2 Meanwhile, strain cooking liquid into a small saucepan, bring to the boil then simmer for 10-12 minutes or until reduced to 2 tablespoons. Cool to room temperature. Process wine mixture and 150g of the butter in a food processor until smooth. Add fish, 1 teaspoon sea salt and 1/2 teaspoon ground white pepper then process until combined and smooth. Chill mixture slightly then add cream and, using the pulse button, process until just combined (do not over-process or mixture will curdle). Divide mixture among eight 125ml, or ten 100ml, pots then refrigerate for 2 hours or until firm.
  • Step 3 Melt remaining butter in a small saucepan over low heat. Simmer gently for 5 minutes, or until white solids separate from butter. Carefully pour clarified butter into a small bowl, taking care to leave white solids behind, then cool slightly. Divide clarified butter among pots, top each with a few thyme leaves to decorate then refrigerate for another hour or until butter is firm. Serve chilled with toast, cornichons (see note) and watercress.