Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw

This easy and delicious Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw 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. The combination of rich pâté and vibrant slaw creates a delightful contrast in flavors and textures.

Ingredients Needed

For the Yorkshire Pudding:

• 1 tbsp vegetable oil
• 300g (2 ½ cups) plain flour
• 300ml (1 ¼ cups) whole milk
• 8 large free-range eggs

For the 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

For the 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 Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw

1. Prepare the Oven and Tray: Preheat the oven to 220°C (425°F) or gas mark 7. Add 1 tablespoon of vegetable oil to a 25cm x 35cm (10″ x 14″) roasting tray and place it in the oven to heat up. Ensure the oven shelf is lowered to allow the Yorkshire pudding to rise properly.
2. Make the Yorkshire Pudding Batter: In a bowl, combine 300g plain flour with a pinch of salt. Gradually whisk in 300ml whole milk and 100ml water, followed by the 8 large eggs. Whisk until smooth.
3. 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 to prevent deflation.
4. Prepare the Pâté: In a bowl, combine 300g cream cheese, 3 heaped teaspoons 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 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.
5. Make the Slaw: In a large bowl, whisk together 3 tablespoons red wine vinegar, 6 tablespoons 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 walnut halves to the bowl. Toss everything together well.
6. 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.

Why I Love This Recipe

I made this dish for a weekend brunch with friends, and it was an absolute hit! The creamy, smoky pâté paired with the tangy, crunchy slaw created a delightful contrast that everyone enjoyed. The Yorkshire pudding added a comforting touch, making it a complete and satisfying meal. It’s a versatile recipe that’s perfect for any occasion.

Recipe Tips

• Use fresh horseradish: For the best flavor in the pâté, opt for fresh, jarred horseradish.
• Let the pâté chill: Refrigerate the pâté for at least 30 minutes to allow the flavors to meld.
• Slice the cabbage thinly: Thin slices help the cabbage absorb the dressing better and improve texture.
• Add lemon juice to the apple and pear: This prevents browning and keeps the fruit fresh in the slaw.
• Avoid opening the oven door: Keep the oven door closed while baking the Yorkshire pudding to ensure it rises properly.

How To Store This Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw

• At Room Temperature: It’s best to serve the pâté and slaw immediately after preparation. If left out, consume within 2 hours.
• In the Fridge: Store any leftovers in airtight containers. The pâté and slaw can be refrigerated separately for up to 2 days.
• In the Freezer: Freezing is not recommended for this dish, as the texture of the pâté and slaw may be compromised.
• Reheating: The Yorkshire pudding can be reheated in a preheated oven at 180°C (350°F) for 5-10 minutes until warm and crispy. The pâté and slaw should be served cold.

FREQUENTLY ASKED QUESTIONS

• Can I use smoked salmon instead of smoked trout?
  Absolutely! Smoked salmon can be a great substitute if you prefer its flavor or have it on hand.
• What can I serve with this dish besides Yorkshire pudding?
  Crusty bread, crackers, or even fresh vegetables like cucumber slices can pair well with the pâté and slaw.
• Is there a vegetarian alternative for the pâté?
  You can create a vegetarian version using mashed chickpeas or white beans mixed with cream cheese and your choice of herbs and spices.
• How can I make the slaw ahead of time without it getting soggy?
  Prepare the dressing and chop the vegetables separately. Combine them just before serving to maintain the slaw’s crispness.
• Can I add other ingredients to the pâté?
  Yes, feel free to experiment by adding ingredients like capers, dill, or finely chopped pickles to enhance the flavor.

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