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.