Seafood Tasting Plate: Smoked Trout Pâté, Asian-Style Crab, Smoked Salmon

My friends will attest that, when I am entertaining, I love shared, family- or convivial styles of dining: that is putting the food in the middle of the table and letting people help themselves. We usually continue to nibble or graze throughout an evening. I really hope that you enjoy cooking your way through these recipes and that your family and friends will enjoy them as much as mine will.


Wishing you all a very happy New Year. Hopefully 2019 will bring good things for us all!

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Seafood Tasting Plate: Smoked Trout Pâté, Asian-Style Crab, Smoked Salmon

So many families sit down to a seafood starter on Christmas Day, but this tasting plate can make a great party platter too. Serves 6-8


For the crab salad: 450g (1lb) fresh crab meat

½ red chilli

1 tbsp chopped coriander

2 tbsp crème fraîche

Juice of ½ lemon/lime

Cracked black pepper

For the smoked trout pâté:

2 fillets of Goatsbridge smoked trout

1 small shallot, finely diced

Juice of ½ lemon

Tiny pinch of cayenne pepper

75ml (3fl oz) cream cheese

2 tbsp mayonnaise


1. Place all of the crab meat in a large bowl and, with the tips of your fingers, pass it through your hands to make sure that all pieces of bone and shell have been removed, as they can be quite sharp. Dice the chilli very finely (in case you are the person to get the big piece!)

2. Add the diced chilli, chopped coriander and crème fraîche to the crab meat and season with the citrus juice and cracked black pepper.

3. Mix thoroughly and correct the seasoning to suit your own taste.

4. Dice the trout and place it in a food processor with the shallot, lemon juice and cayenne pepper, and blitz it until a relatively coarse purée has been achieved. Scrape down the mixture, then turn back on the processor (at low speed) and add in the cream cheese and the mayonnaise until a much smoother consistency has been achieved. Taste the pâté and correct the seasoning if required.

5. Serve with some smoked salmon (I get mine from the Duncannon Fish Company in New Ross, Co Wexford – it’s smoked in-house and is simply delicious), sliced brown bread and some chargrilled lemons.

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