Name: Smoked fish bruschetta with jalapeño and apricot salsa
Yield: 4 servings
Cuisine: Fish/Seafood
Ingredients: 400 g cape bream; 15 ml smoking chips; 100 g cream cheese; 10 g chopped coriander; 10 g chopped parsley; 1 lemon; salt and freshly ground black pepper; 50 g dried apricots finely chopped; 1/2 red onion chopped; 10 ml chopped parsley; 10 ml syrup balsamic; 40 g jalapeño chillies chopped; coriander; green salad

Recipe Disclaimer

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Ingredients (14)

SMOKED FISH PÂTÉ

400 g	cape bream
15 ml	smoking chips
100 g	cream cheese
10 g	chopped coriander
10 g	chopped parsley
1	lemon
	salt and freshly ground black pepper

JALAPEÑO AND APRICOT SALSA

50 g	dried apricots — finely chopped
1/2	red onion — chopped
10 ml	chopped parsley
10 ml	syrup — balsamic
40 g	jalapeño chillies — chopped

GARNISH

	coriander
	green salad

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Method:

Season the fish with salt and pepper. Place in a smoker with 15ml smoking chips and cook for 10 minutes or until the fish is cooked.

To make your own home smoker:

Place a pot on the stove at a medium heat, add 15ml smoking chips and light the chips with a match. Place the fish in a metal colander inside the pot and top with a lid.

Allow the fish to smoke for 10 minutes or until cooked. Remove the fish and allow to cool.

Flake the fish and combine with cream cheese, herbs, lemon juice and season with salt and pepper.

To assemble:

Place the smoked fish pâté on the hot cross bun bruschetta, top with apricot salsa and garnish with coriander.

If serving it as a starter, serve with a small side salad.