Mike’s smoked fish pate

By 19th January 2020 February 17th, 2020 No Comments

This week’s recipe is very fast and very suited to the super-hot-days we have been having and something I’ve been making, as we have had limited time.

Mike’s smoked fish pate

Makes: 1 litre

  • 500 gm Trevally fillets, salted and smoked
  • 200 gm white bread, with the crust cut off
  • 300 mls milk

Dice the bread and soak for 5 minutes in the milk, lightly squeezing out any excess the milk.

  • 1 lemon, zested and juiced
  • 250 mls vegetable oil
  • 4 cloves garlic, peeled and roasted till soft
  • Salt and white pepper

Start by blitzing the smoked fish in a blender followed by adding the bread, which has been soaked in milk, roasted garlic and seasoning. Then slowly add in the oil. If the mixture is still a bit dry add some of the strained milk to thin out.
Serve on a plate garnished with chopped curly parsley, a bit of olive oil and crispy flatbread.