Jane-Anne Hobbs’s Cape Pickled Fish Paté
Jane-Anne Hobbs is responsible for me taking many twists and turns in my kitchen. Here food ideas are just so snazzy and different. Colourful, aromatic and tasty. Almost worth buying a punnet of pickled fish just to make this paté.
Cape Pickled Fish Paté
1 cup (250 ml, fairly tightly packed) flaked pickled fish
4 Tbsp (60 ml) butter, softened
¼ cup (60 ml) roughly chopped onion rings, taken from the pickle
1 Tbsp (15 ml) pickling liquid, from your pickled fish
1 Tbsp (15 ml) olive oil
the juice of a small lemon
½ tsp (2.5 ml) Tabasco sauce, to taste
3 Tbsp (45 ml) fresh coriander leaves
salt and milled black pepper
Make sure you’ve removed every bone and scrap of skin from the flaked fish. Put the fish into the jug attachment of a stick blender, or into a liquidiser. Add the onion rings, pickling liquid, olive oil, lemon juice and Tabasco sauce, and whizz the mixture to a fairly homogenous yet slightly chunky paste. If the mixture is too thick for the blades to turn freely, add a little more of the pickling liquid, or some water.
Now add the coriander leaves and press the pulse button a few times so the leaves are fairly coarsely chopped through the mixture, but not pulverized (which will turn the paste green). Season to taste with salt and pepper, and add a little more lemon and Tabasco sauce if the mixture needs a little more sparkle.
Scrape into a bowl, cover with clingfilm and refrigerate for an hour or two, until just firm. Serve with hot toast or crackers.
Michael’s wine recommendation – CLICK HERE