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Smoked trout pâté, avocado salad and sriracha dressing

Smoked trout pâté, avocado salad and sriracha dressing

Recipe by Jordan Hatfield, Chef, Offshore Bar & Restaurant, Torquay, Devon


  • 1 pack Blakewell Smokehouse Hot Smoked Devon Trout
  • 2 limes
  • 100g mascarpone
  • ½ tsp paprika
  • Sprig of parsley
  • 1 avocado
  • 1 plum tomato
  • 1 curly endive lettuce (or any green leaf)
  • 50ml olive oil
  • Sriracha sauce
  • Salt and pepper
  • Brown bread (to serve)


To make the pâté

  1. Flake half the trout into a mixing bowl along with the juice and zest of 1 lime, the mascarpone, paprika, parsley and a pinch of salt and pepper.
  2. Mix together well, as coarse or smooth as preferred, then refrigerate until needed.

To make the rest of the dish and serve

  1. Halve the avocado and remove the stone and skin using a dinner spoon to scoop out the flesh. Dice one half into small pieces and cut the other into thin slices.
  2. Quarter the tomato and remove the seeds with a knife, lay flat on a chopping board and dice the flesh into small cubes.
  3. Wash the lettuce and chop about a quarter into fine shreds.
  4. For the dressing, whisk most of the olive oil with the juice of 1 lime, a couple of tablespoons of sriracha and a pinch of salt.
  5. Place a large ring cutter/mould or ramekin on a plate to build the dish. If using a cutter or mould, brush with a little olive oil to allow easy removal.
  6. Smooth about 1–2cm of pâté into the bottom of the mould, followed by the avocado and tomatoes, then top with some of the shredded lettuce.
  7. Finally, take the remaining smoked trout and flake over the top of the salad, remove the ring mould and drizzle the pâté with a few spoons of the dressing.
  8. Serve with some fresh brown or malted bread, a wedge of lemon and a dusting of paprika.

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