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Manuka Smoked Kahawai Pâté
A rich and smoky pâté made from locally caught kahawai, infused with the distinctive aroma of Manuka wood smoke.
🧂 Ingrédients
- 500 g Kahawai fillets(skinless and boneless)
- 1 cup Manuka wood chips(soaked in water for 30 minutes)
- 100 g Butter(softened)
- 150 g Cream cheese(softened)
- 1 tbsp Lemon juice
- 2 tbsp Dill(fresh, chopped)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 1 tbsp Capers(optional, for garnish)
👨🍳 Instructions
- 1
Prepare your smoker or a stovetop smoking setup. Place the soaked Manuka wood chips in the smoker or on foil in the pan. Heat until smoking.
- 2
Place the kahawai fillets on the smoker rack. Smoke for 15-20 minutes, or until the fish is cooked through and has a distinct smoky aroma. Let cool slightly.
- 3
Flake the smoked kahawai into a food processor, removing any small bones.
- 4
Add the softened butter, cream cheese, lemon juice, dill, salt, and pepper to the food processor. Process until smooth and well combined.
- 5
Taste and adjust seasoning if necessary. Spoon the pâté into a serving dish or ramekins.
- 6
Chill for at least 1 hour to allow the flavours to meld. Garnish with capers if desired. Serve with crackers, toasted bread, or blinis.
💡 Conseils de pro
- ✓Ensure the kahawai is fresh before smoking.
- ✓Don't over-smoke the fish, as it can become bitter.
- ✓For a smoother pâté, process for a longer duration.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of smoked paprika for extra colour and flavour.
- Incorporate a tablespoon of finely chopped red onion for a bit of bite.