Smoked Fish and Dill Pâté Platter

I’ve used a moist white fish but hot smoked salmon or trout are also delicious. To feed a crowd, add any of our suggestions and for a more luxurious offering, add oysters in the shell and cooked prawns to the line-up.

200 grams moist smoked fish (I used gemfish)

1/3 cup sour cream 1/3 cup purchased mayonnaise

1 tablespoon horseradish sauce

finely grated zest 1 lemon 1 tablespoon lemon juice 1 clove garlic, crushed

½ teaspoon dried dill tips sea salt and ground pepper

To serve zest 1 lemon

extra dill tips Pink Onions, recipe below

other accompaniments suggested below

Remove the skin from the fish and flake between your fingers into a bowl, discarding the bones.

Whisk all the remaining ingredients together and season generously. Gently stir in the smoked fish.

Transfer to a platter and top with the lemon zest and a sprinkling of dill tips. Serve with the Pink Onions and your favourite accompaniments. Makes about 1½ cups.

Thinly slice 1 large red onion and place in a heatproof bowl. Pour over boiling water to cover, leave for 30 seconds, then drain. Tip back into the bowl, squeeze over the juice of 1 lemon and a good pinch of salt. Turn to combine and the onions will start to go bright pink. Leave to cool. The onions will keep in the fridge for 1 week.

We served our pâté with smoked mussels, purchased seafood anitpasti, caperberries and assorted breads and crackers.

SUGGESTED ACCOMPANIMENTS: