Smoked fish bruschetta with jalapeño and apricot salsa
|400 g||cape bream|
|15 ml||smoking chips|
|100 g||cream cheese|
|10 g||chopped coriander|
|10 g||chopped parsley|
|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|
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.
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.