Seafood & herb pate

My mother has been one of the main personal influences on my cooking (as well as my next-door neighbour, Lucio di Nora). Growing up, Mum and I watched Julia Child’s television programmes together, while Robert Carrier’s Kitchen magazines provided hours of drooling. The delicious seafood mousse that Mum always made for parties was definitely inspired by both these chefs – this is my updated version of the 70s classic.

750ml fish stock
500g skinned and boned white fish
250g scallops
2 sheets leaf gelatine or 2 teaspoons powdered
250g creme fraiche
1⁄2 red onion, finely chopped
1⁄4 cup fennel tops (fronds) or dill, finely chopped
1⁄4 cup finely chopped flat-leafed parsley
2 tablespoons finely chopped chervil
3 tablespoons capers
1 teaspoon Tabasco sauce
1⁄4 teaspoon salt
finely grated zest of 1 lemon
2 tablespoons lemon juice
plain oil for oiling
bread or crackers and cornichons to serve

Place the stock in a saucepan and bring to a low simmer. Add the fish and scallops then poach very gently for about 8-10 minutes until cooked through. Remove the fish and scallops and set aside to cool.

Measure out 175ml of the hot stock. Place the gelatine leaves in cold water for a few minutes to soften then squeeze out the water and stir into the 175ml stock (if using powdered gelatine, just sprinkle it over the stock). Set aside to cool.

Place the cooled fish and scallops in a food processor with the creme fraiche and cooled gelatine stock
and process to a smooth paste.

Transfer the fish mixture to a bowl and stir in the onion, fennel, parsley, chervil, capers, Tabasco, salt, lemon zest and juice. Taste and season more if required.

Lightly oil the inside of a 1-litre capacity dish or mould. Place the fish mixture in the mould then cover and refrigerate for at least 1 hour.

Remove from the fridge 30 minutes before serving then turn out (you may need to dip the mould in hot water quickly). Serve with bread or crackers and cornichons.