It's Pate, you know - the stuff I eat all the time...

I'm going to be honest here, I haven't even tried it yet. It's probably really good, but it's one of those things where I need someone else to be there to experience it with me. Know what I mean? I made it for the June Daring Kitchen challenge. Pray for me, ok?

We also had to make home-made bread. I decided to make America's Test Kitchen's Rustic Dinner Rolls from their anniversary cookbook. I added my special touch with some Grafton Village Cheese Classic cheddar on top. The recipe can be found on this blog: http://bit.ly/aL9Lfu 

Because I'm somewhat afraid of pate, I decided to make a smaller batch and bake them in small ceramic dishes - versus the loaves that some people created. One cool thing I learned is that there is green peppercorns. You probably already knew that, but I thought it was pretty cool.

Want to try it for yourself? Here we go:

Shrimp and Haddock Pate
Adapted from Trout and Shrimp Pate on The Daring Kitchen


1 T butter

8 medium raw shrimp, deveined, shelled and tailed
1/4lb (or two small filet's) raw haddock, skinned and cut into chunks
1-2 T heavy cream
Salt, to taste
Green peppercorn, coarsely ground, to taste

Preheat oven to 375*F

In a frying pan, melt butter over medium-high heat. Saute 4 of the shrimp, stirring often, until pink and cooked through. Remove the pan from the heat. (NOTE: These shrimp will be used to form layers within your pate. If you feel they are too thick - you might want to slice them in half lengthwise. In fact, just go ahead and cut them in half.)

Put the haddock and remaining raw shrimp in a food processor and pulse. Gradually pour in the cream and keep pulsing until you obtain a smooth mixture that is easy to spread, but not too liquid. Season with salt and green pepper.





Butter two small, round ceramic dishes. Spoon half the haddock mixture, and spread it evenly. Place the fried shrimp on top, in an even layer, reserving two for decorating. Top with remaining haddock mixture.

Prepare a water bath: place the dishes in a larger, deep oven-proof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the dishes.

Put the water bath containing dishes in the oven and bake for 25-35 minutes. The pate should be cooked through and firm in the center.


Remove the pan from the water bath and let cool. Carefully unmold onto a serving platter. Decorate with the reserved shrimp, and sprinkle with chopped chives. Cut into thick slices and serve at room temperature, with crusty bread.

My dinner rolls...