Smoked fish pâté

Smoked fish pâté

snacks and sides | serves 6

1. Place the smoked fish and bay leaves in a saucepan, cover with milk, adding extra cold water if necessary, so the the smoked fish is just covered. Bring to boil over medium heat, then simmer over low heat for 10–15 minutes. Drain in a colander then place the smoked fish in a bowl. Remove skin and any bones, then allow the fish pieces to cool. Transfer to food processor with the cream, lemon juice and zest, melted butter, horseradish, worcestershire sauce, white pepper and cayenne. Season with sea salt and blend to a coarse paste. Transfer to a bowl and pour over enough extra melted butter to cover the mixture. Refrigerate overnight then serve with toast.

 

Recipe Andy Harris
Photo Sam Stowell


from Issue 7

ingredients

• 570g smoked haddock or smoked mackerel
• 2 fresh bay leaves
• 1 litre milk
• 140ml double cream
• Juice and zest of 1 lemon
• 75g melted butter, plus more to pour over top
• 1 tbsp horseradish sauce
• ˝ tbsp worcestershire sauce
• ˝ tsp ground white pepper
• ˝ tsp cayenne

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