6 servings
Prep: 15 mins,
Cooking: 15 mins
While this recipe works just as well with store-bought smoked fish, smoking your own fish takes the pâté to a new level. Using rooibos tea in place of wood shavings gives a gentle flavour that enhances the delicate angelfish. To smoke the fish, I used a stainless-steel baking dish with a fitted grid over indirect heat of about 160 °C. This is by no means an authentic way to smoke fish as I haven’t used a brine, but it’s a great way to infuse extra flavour into your fish.
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Ingredients (12)
500 g | rooibos tea leaves or twigs |
300 g | angelfish — skin on |
1 | brown onion |
250 g | full fat plain cream cheese |
1/2 | lemon — juiced and zested |
flat-leaf parsley — finely chopped | |
5 ml | yellow mustard seeds |
salt — to taste | |
pepper — to taste | |
sunflower oil | |
1 kg | readymade dough |
cake flour |
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