Can I Use Smoked Salmon Instead Of Trout For The Smoked Trout Pate?

Our answer

Nigella's Smoked Trout Pate (from NIGELLA EXPRESS) is easy to make as it involves only a few ingredients and they can be whizzed together in a food processor. Smoked trout goes in and out of fashion slightly but it is worth mentioning that the recipe needs hot smoked fish, as this blends smoothly with the other ingredients.

There are several differences between hot and cold smoked fish. Hot smoked fish is usually brined briefly in a mixture of water and salt and then smoked over hot burning wood. This imparts a slight smoky flavour to the fish and also cooks it through. Hot smoked fish will break into flakes fairly easily. Cold smoked fish is dry brined for several days with salt and sugar (and sometimes spices or herbs) to remove the moisture. The fish is then rinsed, air dried for several hours and smoked in a very cool environment (ususlly 4c to 15c). The aim is to impart a smoky flavour to the fish rather than actually cooking it. Cold smoked fish is firm and can be cut into thin slices. So hot smoked salmon would be an alternative to the trout in this recipe, though has a slightly stronger flavour. Smoked mackerel would be another alternative, though its flavour is also much stronger.