Why not cook up a bit of fish for yourself? Here is a Nathan Outlaw’s recipes to try at home from his new cookbook, Nathan Outlaw's Everyday Seafood.

(Serves 6 as a starter)

For the pate:
400g hot smoked salmon, skinned
Finely grated zest and juice of 1 lime
100g full-fat cream cheese
150g thick Greek yoghurt
1tbsp creamed horseradish
Sea salt and freshly ground black pepper
For the whisky jelly:
200ml Laphroaig whisky
40g caster sugar
2 sheets of bronze leaf gelatine
To serve:
Grated zest of 1 lime
12 slices of rye bread
Salted butter, softened, for spreading


To make the pate, put the hot smoked salmon into a food processor with the lime juice and blitz for 20 seconds. Scrape down the sides of the bowl and add the cream cheese, yoghurt, horseradish, lime zest and some salt and pepper. Blitz for one minute: you want the pate to be almost smooth, with a little texture from the salmon. Divide between six ramekins or other small dishes, cover and refrigerate.

To make the jelly, soak the gelatine in a shallow dish of ice-cold water for about five minutes to soften. Put the whisky and sugar into a pan and heat gently until the sugar has dissolved and the liquor is almost at a simmer then take off the heat. Remove the gelatine leaves from their dish, squeeze out the excess water, and then add to the whisky and stir until dissolved. Leave to cool completely, but don’t let it set.

Pour the cooled, liquid jelly evenly on top of the pate and return to the fridge to set.

Take the pate out of the fridge around 20 minutes before serving, so that it comes to room temperature.

When ready to eat, toast the rye bread and spread with butter. Sprinkle the lime zest over the pate and serve immediately, with the buttered toast.

Nathan Outlaw's Everyday Seafood by Nathan Outlaw, photography by David Loftus, is published by Quadrille, priced £20. Available now