Amanda Owen: My Yorkshire feast
Amanda Owen returns with her next Yorkshire feast - starting, appropriately enough, with the starter. She visits the stunning grounds of the Swinton Park Estate in Yorkshire to meet Marina Gibson who gives her a fly fishing lesson.Later Amanda heads to the deer lodge on the estate to make her starter, trout pate, using a portable smoker.
Smoked trout pâté with pickled cucumber
150g Shepherds Purse Old Yorke cheese or any soft cheese
75g crème fraiche
1 small lemon, zest, and juice
1 tbsp finely chopped fresh dill
200g smoked trout, finely chopped
Sea salt and black pepper
1 small cucumber
1 tbsp white wine vinegar
1 tbsp caster sugar
4 thick slices of sourdough bread
50g Yorkshire butter, softened
1 small lemon, cut into wedges
50g radishes, trimmed and thinly sliced
A few sprigs of dill to garnish
1. To make the pâté, beat the cheese in a bowl with a wooden spoon until softened, then fold in the crème fraîche along with the lemon zest, 1 tbsp juice and the dill.
2. Stir in the trout and season well to taste then spoon into a serving jar or dish and chill in the fridge until required. If you are short on time, then the pâté ingredients can all be added to a food processor and pulsed for a few seconds until combined.
3. In the meantime, to make the pickle, trim the cucumber then peel lengthways into thin ribbons using a vegetable peeler.
4. Next mix white wine vinegar and caster sugar in a bowl, then toss the drained cucumber in the bowl and mix well. Season to taste.
5. Heat a griddle pan over a high heat and toast the bread on both sides.
6. Serve the pâté with buttered sourdough bread, pickled cucumber, sliced radish, dill, and lemon wedges.
Cook’s TipIf making the pickled cucumber in advance, pop the cucumber into a bowl and sprinkle over 1 tbsp salt then leave for 10-15 minutes. Rinse of the salt, then squeeze out any excess moisture by popping the cucumber into a clean tea towel.