Smoked fish pate with Dill Lavosh

Have a I mentioned my dad was an amazing cook and one who introduced me to the amazing world of food?

One of his famous recipes was smoked fish pate. Made with at least 5 different types of smoked fish, including bottagra (years ago when he used it, bottagra was sold as smoked cod roe and was $5.00 a kilo instead of todays price of $360 a kilo!!!).

To this day, it is the best smoked fish pate I have ever tasted and one I know I will make again, but only on a very special occasion.

My inexpensive version satisfies my cravings especially when matched with my homemade dill lavosh.

2 tablespoons Dijon mustard
1 tablespoon finely chopped dill
zest of 1 lemon
2 tablespoons lemon juice
200g softened cream cheese
100g softened butter
2 x 150g smoked salmon fillet, skin removed and flaked
50g clarified butter, optional

Dill Lavosh
400g plain flour, approximately 2 1/2 cups plus extra for rolling
1 teaspoon salt
1/2 teaspoon caster sugar
160ml (2/3 cup) water, plus additional if needed
1 egg
1 tbs extra virgin olive oil
1 /4 cup finely chopped dill sprigs


For the lavosh, place the flour, salt and sugar in the bowl of an electric mixer. In a small bowl whisk together the water, egg, oil and dill. Add the egg mixture to the dry ingredients and mix until the dough comes together, adding additional water if the dough is dry. Turn dough out onto a lightly floured counter and knead 5-6 times.
Divide into 3, cover each piece and rest for 30 minutes.

Preheat the oven to 200C. Line 3 large baking trays with baking and paper and lightly grease. Set aside.

Working with 1 ball at a time divide into three. On a lightly floured surface roll each ball into a log. Using a rolling pin roll until 2 mm thick. Place on the baking tray and repeat with remaining dough.

Brush with oil and bake for 10-15 minutes or until golden. Turn off oven and leave to cool and crisp in the oven for an hour.

For the pate, combine mustard, dill, lemon zest and juice, cream cheese and softened butter in a food processor and blitz until smooth. Add flaked fish and blitz until combined. Season with salt and plenty of freshly cracked black pepper.

Spoon into ramekins or bowls and smooth the surface. Refrigerate for 30 minutes before serving.

If using spoon a 1-2 tbs clarified butter over chilled pate and swirl to coat the surface. Refrigerate for a further 10 minutes before serving with crisp bread.

Serves 6 as a starter. Smoked fish pate will keep refrigerated for 5 days. Lavosh will keep for 5 days in an airtight container.




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