- Serves: 2 (makes 1 jar)
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus chilling time
- Effort: easy
1. Put the coley or pollock fillet in a frying pan or wide saucepan. Pour in the fish stock then poach for 4-5 minutes, or until just cooked. Remove from the stock with a slotted spoon, take out any bones, remove the skin and flake the fish.
2. Place the potted shrimps in a small saucepan and heat gently, just until all the butter has melted. Season with salt and pepper if needed. Remove from the heat and keep half the mixture warm so that the butter doesnt set again. Put the other half of the potted shrimps in a blender, and blend to a smooth paste. Tip in the poached fish and the 150g butter and blend again until really smooth. Season with salt and ground white pepper and a good pinch of mace with a squeeze of lemon juice to taste.
3. Spoon 4 tablespoons of the reserved potted shrimps into the bottom of a glass jar, such as a small kilner jar, and put the rest into a bowl. Mix the paste mix from the blender with the shrimps in the bowl until everything is well combined. Taste again and adjust the seasoning as necessary. Spoon this mix into the jar over the potted shrimps, then chill for at least 1 hour or until set.
4. Serve the pâté at room temperature with lots of toasted brown bread and lemon wedges.
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