Freezing Duck Liver Pate and Hot Smoked Salmon Pie

Asked on 15 Nov 2017 by whh95

Hello, my questions is about freezing - can Duck Liver Pate with Armagnac and Hot Smoked Salmon Pie be frozen? Should/can the pie be cooked prior to freezing?
Thank you in advance.

Lindsey, Food Editor replied

Hello,

For the Duck Liver Pâté -

Complete the recipe and chill completely, then cover, wrap well and freeze for up to 2 months. Defrost overnight in the fridge and then remove from the fridge an hour before serving to take off the chill.

For the Hot Smoked Salmon Pie –

Assemble the fish pie as per the recipe (I would simmer the eggs for 6 minutes so they’re a bit squidgy) and leave to cool completely. Open-freeze until solid, then wrap in foil or freezer film and freeze for up to 3 months. Defrost overnight in the fridge and cook as per the recipe.

Best wishes

Lindsey