Queen Elizabeth II Has a Favorite Dinner Recipe Fit For a Royal That You Can Try at Home
The royals have some of the best and most experienced chefs cooking all their meals for them so fans have become curious about what foods they actually eat.
Chef Darren McGrady, who cooked meals for everyone from Queen Elizabeth II to Princess Diana to Princes William and Harry, is sharing what the royal family matriarch loves to have as a course with her dinner and his recipe for how to make this dish fit for a queen at home.
McGrady cooked some interesting dishes for the queen
Speaking to Hello!, Queen Elizabeth’s former chef recalled some of the things he prepared for her and the foods she really enjoyed eating.
“For a main course she loved game, things like Gaelic steak, fillet steak with a mushroom whiskey sauce, especially if we did it with venison,” he explained.
McGrady added that one of her favorite foods to eat was Gleneagles pâté, served before the main course.
“For a first course, she loved the Gleneagles pâté which is smoked salmon, trout, and mackerel. She loved using ingredients off the estate and so if we had salmon from Balmoral from the River Dee, she’d have that, it was one of her favorites,” he said.
How to make Gleneagles pâté
Gleneagles pâté is certainly a food fit for a royal but McGrady is sharing his recipe so anyone who wants to try cooking this dish at home can.
To make it you’ll need these ingredients:
●2 lbs smoked salmon, thinly sliced and divided
●1 lb smoked trout
●1 and 1/2 lbs unsalted butter, softened and divided into six sticks
●1 tbsp finely chopped fresh dill
●1 tsp lemon juice
●1 lb smoked mackerel
●1 tbsp finely chopped fresh chives
The follow McGrady’s step-by-step instructions:
1) Line a 1lb loaf tin with plastic wrap, overlapping the sides. Take half of the smoked salmon and line the sides and bottom of the loaf tin. Overlap the top edge by two inches so the salmon will fold over and cover the filling.
2) Remove and discard the skin from the smoked trout, then place the trout in a food processor and chop finely; add 1/2lb of the butter to the processor. Blend again until smooth and add chopped dill and lemon juice. Carefully spread the trout mixture into the loaf tin on top of the smoked salmon and smooth the top. Place the loaf tin in the freezer for 10 minutes while you prepare the second layer.
3) Clean food processor bowl. Remove and discard skin from the mackerel, and place the mackerel into the food processor; chop finely. Add two sticks of butter and blend until smooth. Take the loaf tin from the freezer, and spread the mackerel mixture smoothly on top of the trout layer. Place the loaf tin in the freezer for 10 minutes while you prepare the third layer.
4) Clean the food processor bowl. Place remaining smoked salmon in the food processor and chop finely. Add the remaining two sticks of butter and chives to the processor and blend again until smooth. Remove loaf tin from the freezer, and spread the smoked salmon on top of the mackerel. Smooth the top.
5) Fold the overlapping pieces of smoked salmon over the top layer. Cover the top with plastic wrap, and refrigerate overnight, or for at least four hours, until firm. Remove from refrigerator and lift off top plastic wrap.
6) Invert the terrine onto a cutting board and remove the loaf tin and additional plastic wrap. Slice the terrine into one-inch slices. Serve on salad leaves as an appetizer or slice the terrine into fingers and serve on crackers.