The secret to this simple-to-make smoked fish pâté is soaking the bread in milk.

Recipe: Michael Van De Elzen

Makes: 1 litre

INGREDIENTS

1 medium size smoked Trevally, debone and remove the skin
200 gm white bread, with the crust cut off
300 ml milk
2 lemons, zested and juiced, reserve some for garnish
250 ml vegetable oil
4 cloves garlic, peeled and roasted till soft
salt and white pepper
¼ cup curly parsley, chopped
¼ cup sunflower seeds, roasted

METHOD

Dice the bread and soak for 5 minutes in the milk, lightly squeezing out any excess the milk.

Start by blitzing the smoked fish in a blender followed by adding the bread, which has been soaked in milk, roasted garlic and seasoning. Then slowly add the lemon juice and zest, and oil. If the mixture is still a bit dry add some of the strained milk to thin out.

Serve on a plate garnished with chopped curly parsley, sunflower seeds, lemon zest and a bit of olive oil and crispy French Stick

CHARRED FRENCH STICK

Prep time: 10 minutes

INGREDIENTS

1 French stick
olive oil
salt and pepper

METHOD

Heat a griddle pan or BBQ over a medium heat. Rip up the French stick, tossing in a bowl with a good drizzle of oil, salt and pepper. Place bread into griddle pan and cook until edges begin to burn.