Perk up your picnics: Smoked trout pâté and salted cucumber

By Tom Kerridge

From posh pork pies to pâtés and puds, Michelin-starred chef Tom Kerridge shows you how to put together the ultimate alfresco spread

Serve this delicate yet gamey dish with a glass of Prosecco and you're on to a winner

Serve this delicate yet gamey dish with a glass of Prosecco and you're on to a winner

Smoked trout is an underused alternative to its posher brother, smoked salmon. Being a river fish, it’s more gamey and robust enough to not be overpowered.

 

Serves 6 

  • 6 fillets of smoked trout
  • 1tbsp super-fine capers (or nonpareille capers, from supermarkets)
  • 1tbsp chopped dill
  • 1tbsp chopped chervil (or parsley, or more dill)
  • ½ a lemon, finely zested
  • 1 banana shallot, diced
  • ½tsp smoked sea salt
  • 1tsp freshly ground black pepper
  • 50g (1¾oz) good-quality mayonnaise
  • 50g (1¾oz) crème fraîche
  • 30ml (1½fl oz) rapeseed oil
  • 100ml (3½fl oz) clarified butter (from supermarkets)
  • ½ a large cucumber
  • 2tsp sea salt crystals
  • 1 large baguette or sour dough, sliced to take on the picnic

First remove any bones by running your finger along the middle of the trout, and put the fish aside. Place the capers, dill, chervil, lemon zest and shallot into a large bowl, mix in the mayonnaise, crème fraîche and rapeseed oil, and season with the smoked sea salt and pepper.

Flake the trout into the mixture and gently fold in, taking care not to break it up too much as you want to keep the texture. Spoon into small, lidded jars or a portable container. Smooth the tops and set in the fridge for 30 minutes.

Heat then pour the clarified butter into the jars of pâté and return to the fridge to harden – this will save you taking butter on your picnic.

Thinly slice the cucumber lengthways into ribbons with a vegetable peeler or mandolin and lay in a colander. Sprinkle with the sea salt and leave for 20 minutes, then rinse and pat dry with kitchen paper.

Pile the cucumber into a container and chill until needed. Serve the pâté with the cucumber and sliced baguette.

Michelin-starred chef Tom Kerridge will serve his innovative British menu at the new Royal Ascot restaurant, On 5, from 17-21 June. For more information, visit www.ascot.co.uk.

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