Smoked Fish & Green Olive Pâte
Introduction
Lots of tang and crunch make this pâte the go-to for a quickish nibble to serve with drinks. I used kingfish but use whatever smoked fish you prefer.
Serves: 4-6
Ingredients
1 stick celery, finely chopped
¼ cup chopped pitted green olives
Finely grated zest 1 lemon
1 Tbsp lemon juice
2 Tbsp chopped dill, plus extra for garnishing
Flaky sea salt to taste
Freshly ground black pepper to taste
½ cup sour cream
200g (7 oz) smoked fish, weight after skin and bones removed
½ cup shelled, finely chopped salted pistachio nuts
Method
1 Mix celery, olives, lemon zest and juice, dill and salt and pepper to taste. Stir in sour cream. Flake the fish and add, stirring just to combine.
2 Transfer to a serving bowl, or bowls, and sprinkle with chopped pistachio nuts and a little dill. Serve with crunchy crusts, crostini, flat bread or crackers.
