Pickled fish and cauliflower pâté



Ingredients 17
Servings
Time 40 min
  • PÂTÉ:
  • 500
    g
    pickled fish
  • 300
    g
    cauliflower florets - steamed
  • 1/2
    cup
    sour cream
  • 1/3
    cup
    fresh coriander
  • 1
    tsp
    fresh thyme leaves
  • 1
    tsp
    lemon juice
  • zest from 1 lemon
  • pinch turmeric
  • 80
    ml
    butter, melted
  • salt and pepper, to season
  • GARLIC AND HERB TOAST:
  • 60
    ml
    salted butter, soft
  • 15
    ml
    garlic, finely chopped
  • 15
    ml
    parsley, finely chopped
  • pinch pepper
  • 6
    slices white bread
 

Method

 

For the pâté, place the fish, cauliflower, sour cream , coriander, thyme ,lemon juice, lemon zest and turmeric in a food processor and puree until fine. Keep the motor running, while adding the melted butter in a steady stream. Blend until smooth. Season it to taste and transfer to a big serving dish or individual ramekins, if you prefer. Refrigerate for at least 15 minutes.

For the garlic and herb toast, pre heat the oven to grill. Mix the butter, garlic, parsley and pepper together. Spread it onto the bread slices and cut each slice into quarters. Arrange on a baking tray and cook them under the grill for 2-3 minutes until golden and crisp.

Serve the pâté with the toast and lemon wedges. Garnish with basil or coriander leaves.

TIP:

For a quicker alternative, use readymade Melba toast, fresh baguette slices or your favourite savoury crackers instead of the garlic and herb toast.

Cauliflower florets can be steamed in the microwave, in an electric steamer or in a steamer basket suspended over simmering water.

Reprinted with the permission of Illanique van Aswegan

 

Read more on: food24  |  easter  |  recipes
 

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