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.