Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Smoked Trevally Pate

Smoked Trevally Pate

Trevally, a firm oily fish with a strong flavour, is perfect for robust cooking methods such as smoking. You could also make this pâté with any leftover pan-fried, baked or barbecued fish, but you’d lose the smokiness.

Smoked Trevally Pate

Trevally, a firm, oily fish with a strong flavour, is perfect for robust cooking methods such as smoking. If you prefer to lose the smokiness you can also make this pate with any leftover pan-fried, baked or barbecued fish.

Serves 6 as an entrée

400g mullet fillets, skin on, pin-boned

50g butter, softened

Salt and freshly ground white pepper, to taste

1⁄2 lemon, juiced

1 teaspoon crushed caraway seeds

1⁄2 baguette, thinly sliced and toasted

Extra caraway seeds, to garnish

Smoking Mixture

1 cup smoky tea (such as Russian Caravan or Lapsang Souchong)

1 cup raw white rice

1 cup dark brown sugar

1 tablespoon fennel seeds

1. Making Smoking Mixture: combine all ingredients. Completely line a thin metal wok with aluminium foil, extending 30-40cm over each side. Mound the smoking mixture in the centre of the wok, burying the bay leaves and thyme in the mixture. Place a wire cake rack into the wok, it’s important that it doesn’t touch the smoking mixture (if it does, use a wider cake rack or remove some of the mixture).

2. Place fish onto the cake rack, skin side down, and fold the foil up above the fish to form a ‘tent’, so that it isn’t pressed against the fish and smoke has room to circulate around the fish. Fold foil to seal as well as possible. Place the wok over a high heat until it starts smoking, usually 2-4 minutes, then reduce heat to medium and continue smoking for a further 10 minutes. Remove wok from heat, open the foil, check fish is cooked through, if not return it to the wok for a few more minutes, then set fish aside to cool.

3. Peel skin off fish and remove any bloodline and remaining bones. Flake fish into a large bowl, add butter, lemon juice and crushed caraway seeds and beat with a wooden spoon until well combined but still textured. Put into a serving bowl, cover and refrigerate until firm, preferably overnight.

4. Serve spread on toasted baguette, sprinkled with extra caraway seeds.

Alternative Species: Australian Salmon, Australian Sardines, Tailor, Shark Mackerel

Visit the FISHline pages at for more great seafood recipes; advice on seafood purchasing, storage and cooking; species information and answers to frequently asked seafood questions.  FISHline is Sydney Fish Market’s free consumer advisory service.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney