Name: Smoked fish and caper pâté
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 500 gram smoked kahawai; 1/4 cup sour cream; 1/4 cup mayonnaise; 1/4 teaspoon flaky sea salt; freshly ground black pepper to taste; 1/2 teaspoon coriander seeds, freshly ground (optional); finely grated zest of 1 lemon; 1 tablespoon lemon juice; 1 tablespoon chopped parsley, plus extra leaves to garnish; 1 tablespoon snipped chives; 1 dill pickle, thinly sliced; 2 tablespoon preserved lemon rind, rinsed and chopped, plus extra cut into strips, to garnish; 1 tablespoon capers, rinsed and chopped

Smoked fish and caper pâté

This dish is designed as part of a moveable feast for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.

Ingredients

500 gram smoked kahawai

1/4 cup sour cream

1/4 cup mayonnaise

1/4 teaspoon flaky sea salt

freshly ground black pepper to taste

1/2 teaspoon coriander seeds, freshly ground (optional)

finely grated zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra leaves to garnish

1 tablespoon snipped chives

1 dill pickle, thinly sliced

2 tablespoon preserved lemon rind, rinsed and chopped, plus extra cut into strips, to garnish

1 tablespoon capers, rinsed and chopped

Method

1.Remove bones from fish and flake, discarding skin and bones.

2.Mix all the remaining ingredients together except the garnishes, then add the fish and lightly blend together. Chill until required.

3.Transfer to a serving bowl and garnish with preserved lemon rind and roughly chopped parsley.

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Ingredients

Method

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