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 ml milk
Dice the bread and soak for 5 minutes in the milk, lightly squeezing out any excess the milk.
1 lemons, zested and juiced
250 ml 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 flat bread.