|500 g||pickled fish|
|300 g||cauliflower — florets, steamed|
|1/2 cup||sour cream|
|1/3 cup||fresh coriander|
|1 tsp||fresh thyme|
|1 tsp||lemon juice|
|lemon — zest only|
|turmeric — ground, pinch|
|80 ml||butter — melted|
|salt and freshly ground black pepper — to season|
|60 ml||butter — salted, soft|
|15 ml||garlic — cloves, finely chopped|
|15 ml||fresh parsley — finely chopped|
|freshly ground black pepper — pinch|
|6||bread — white, slices|
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.
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.