This easy and delicious smoked trout pâté with red cabbage slaw by Jamie Oliver is a creamy, smoky, and fresh dish that’s perfect for any occasion. With simple ingredients like smoked trout, horseradish, and cabbage, it’s quick to make and offers a satisfying, balanced meal that can be adapted to suit your taste.
Ingredients Needed
Yorkshire Pudding:
- 1 tbsp vegetable oil
- 300g (2 ½ cups) plain flour
- 300ml (1 ¼ cups) whole milk
- 8 large free-range eggs
Pâté:
- 300g (10.5 oz) cream cheese
- 3 heaped tsp jarred horseradish
- 1 large lemon (plus extra wedges for serving)
- ½ bunch (15g or ½ oz) fresh chives
- 300g (10.5 oz) hot-smoked trout (skin and bones removed)
- Extra virgin olive oil
Slaw:
- 3 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- ½ red onion
- ½ (500g or 1 lb) red cabbage
- ½ bunch (15g or ½ oz) flat-leaf parsley
- 1 apple
- 1 pear
- Handful of dried cranberries
- 60g (2 oz) walnut halves
How To Make Smoked Trout Pâté & Red Cabbage Slaw
- Prepare the Oven and Tray: Preheat the oven to 220°C (425°F) or gas 7. Add 1 tbsp vegetable oil to a 25cm x 35cm (10″ x 14″) roasting tray and place in the oven to heat up. Make sure the oven shelf is lowered to allow the Yorkshire pudding to rise.
- Make the Yorkshire Pudding Batter: In a bowl, combine 300g (2 ½ cups) plain flour with a pinch of salt. Gradually whisk in 300ml (1 ¼ cups) whole milk and 100ml (3 ½ fl oz) water, followed by the 8 large eggs. Whisk until smooth.
- Bake the Yorkshire Pudding: Carefully remove the hot tray from the oven and pour the batter into it. Bake for 20 minutes, or until the pudding is golden and risen. Avoid opening the oven door during baking.
- Prepare the Pâté: In a bowl, combine 300g (10.5 oz) cream cheese, 3 heaped tsp horseradish, the zest of ½ the lemon, and the juice of the entire lemon. Finely chop most of the chives and stir them in. Flake the 300g (10.5 oz) hot-smoked trout into chunks and gently fold it into the mixture. Taste and adjust seasoning with salt, pepper, and more lemon juice or horseradish if needed. Drizzle with extra virgin olive oil, sprinkle with the remaining chives, and refrigerate.
- Make the Slaw: In a large bowl, whisk together 3 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, a generous pinch of salt, and black pepper. Finely chop ½ red onion and toss it in the dressing. Slice or grate ½ red cabbage and finely chop ½ bunch flat-leaf parsley. Core and slice 1 apple and 1 pear, tossing them in a little lemon juice or vinegar to prevent browning. Add the cabbage, parsley, apple, pear, cranberries, and 60g (2 oz) walnut halves to the bowl. Toss everything together well.
- Serve: Slice or tear the Yorkshire pudding and top with a spoonful of the smoked trout pâté and cabbage slaw. Serve with extra lemon wedges for squeezing.
Recipe Tips
- Use fresh horseradish: For the best flavor in the pâté, make sure to use fresh, jarred horseradish. It adds a nice kick to balance the creamy cream cheese.
- Let the pâté chill: After preparing the pâté, refrigerate it for at least 30 minutes to allow the flavors to blend and intensify.
- Slice the cabbage thinly: For a more delicate slaw, slice the cabbage as thinly as possible. This will help it absorb the dressing better and make it more enjoyable to eat.
- Add lemon juice to the apple and pear: Toss the apple and pear slices in a little lemon juice to keep them from browning, ensuring they stay fresh and vibrant in the slaw.
- Don’t open the oven door while baking Yorkshire pudding: To get the perfect rise on your Yorkshire pudding, avoid opening the oven door while it’s baking, as this can cause it to deflate.
How To Store Leftovers?
Let any leftover smoked trout pâté and slaw cool to room temperature before refrigerating. Store in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 57g or 2 oz)
- Calories: 671
- Total Fat: 43.1g
- Saturated Fat: 13.9g
- Total Carbohydrate: 42.9g
- Dietary Fiber: 4.9g
- Sugars: 12.9g
- Protein: 30.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Sesame Prawn Toasts
- Jamie Oliver Smoked Haddock Pakoras
- Jamie Oliver Tabbouch W’ Khobez Mekli
Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
Description
This easy and delicious smoked trout pâté with red cabbage slaw by Jamie Oliver is a creamy, smoky, and fresh dish that’s perfect for any occasion. With simple ingredients like smoked trout, horseradish, and cabbage, it’s quick to make and offers a satisfying, balanced meal that can be adapted to suit your taste.
Ingredients
Yorkshire Pudding:
Pâté:
Slaw:
Instructions
- Prepare the Oven and Tray: Preheat the oven to 220°C (425°F) or gas 7. Add 1 tbsp vegetable oil to a 25cm x 35cm (10″ x 14″) roasting tray and place in the oven to heat up. Make sure the oven shelf is lowered to allow the Yorkshire pudding to rise.
- Make the Yorkshire Pudding Batter: In a bowl, combine 300g (2 ½ cups) plain flour with a pinch of salt. Gradually whisk in 300ml (1 ¼ cups) whole milk and 100ml (3 ½ fl oz) water, followed by the 8 large eggs. Whisk until smooth.
- Bake the Yorkshire Pudding: Carefully remove the hot tray from the oven and pour the batter into it. Bake for 20 minutes, or until the pudding is golden and risen. Avoid opening the oven door during baking.
- Prepare the Pâté: In a bowl, combine 300g (10.5 oz) cream cheese, 3 heaped tsp horseradish, the zest of ½ the lemon, and the juice of the entire lemon. Finely chop most of the chives and stir them in. Flake the 300g (10.5 oz) hot-smoked trout into chunks and gently fold it into the mixture. Taste and adjust seasoning with salt, pepper, and more lemon juice or horseradish if needed. Drizzle with extra virgin olive oil, sprinkle with the remaining chives, and refrigerate.
- Make the Slaw: In a large bowl, whisk together 3 tbsp red wine vinegar, 6 tbsp extra virgin olive oil, a generous pinch of salt, and black pepper. Finely chop ½ red onion and toss it in the dressing. Slice or grate ½ red cabbage and finely chop ½ bunch flat-leaf parsley. Core and slice 1 apple and 1 pear, tossing them in a little lemon juice or vinegar to prevent browning. Add the cabbage, parsley, apple, pear, cranberries, and 60g (2 oz) walnut halves to the bowl. Toss everything together well.
- Serve: Slice or tear the Yorkshire pudding and top with a spoonful of the smoked trout pâté and cabbage slaw. Serve with extra lemon wedges for squeezing.
Notes
- Use fresh horseradish: For the best flavor in the pâté, make sure to use fresh, jarred horseradish. It adds a nice kick to balance the creamy cream cheese.
- Let the pâté chill: After preparing the pâté, refrigerate it for at least 30 minutes to allow the flavors to blend and intensify.
- Slice the cabbage thinly: For a more delicate slaw, slice the cabbage as thinly as possible. This will help it absorb the dressing better and make it more enjoyable to eat.
- Add lemon juice to the apple and pear: Toss the apple and pear slices in a little lemon juice to keep them from browning, ensuring they stay fresh and vibrant in the slaw.
- Don’t open the oven door while baking Yorkshire pudding: To get the perfect rise on your Yorkshire pudding, avoid opening the oven door while it’s baking, as this can cause it to deflate.
Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw