Pacific Inspired Smoked Fish Pate and Living Like a King
I really do have a royal life here in Muriwai, New Zealand. We have just enjoyed a long weekend for Auckland Anniversary Day, the sun shone every minute, the Wild West Coast behaved itself and put on a special small clean glassy surf and the boys had success fishing right of our coast. It’s not often you get to launch a boat straight off our beach, as you will have seen in previous pics I have posted of the wild waves but this weekend was exception. Snapper, Kahawai and Tuna where all on the menu and we enjoyed it as sashimi, BBQ grilled and hubby even turned on some fancy pants Portugese dish…. I’ve got competition you know! The pate recipe here is made from smoking the fish heads, there is a lot of meat left if you fillet fish and we don’t waste a bit here you know. Our friend across the road smokes the fish in his top of the range flashy smoker, well actually it not flashy it’s our old electric oven which he converted into an outdoor smoker. The warmer draw at the bottom of the oven is where the fire and wood smoke goes and the oven racks are what the fish lay on to be smoked. It’s called Kiwi ingenuity, such resourceful people the Kiwis, I love them.
Here’s the recipe in rough quantities, play around with the flavours if you make it as it will depend on the fish you have smoked and how much! I have used coconut powder in the recipe which you should be able to buy from and Indian or Asian grocer.
100g smoked fish, approx (mine was a mix of tuna & kahawai)
Large handful coriander leaves, finely chopped
1-2 chilies, finely chopped
1 small lime, juice and zest
1 spring onion, finely chopped
50 ml coconut milk
1 Tbsp coconut powder (if you can’t get it dont’ worry but add a little more coconut milk, pate will be a little softer and less coco-nutty)
Salt & pepper, to season
Add all the ingredients except for the salt and pepper into a bowl and mash them together with a fork to form a rough pate (no need to use a food processor).
Season with salt & pepper then chill in the fridge.
Serve with crackers or bread. Enjoy!