Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
Lovely smokey pate, with just a hint of ginger, and great with vegetable sticks.
Serves: makes 2 cups
Prep time: 15 mins
Cooking time: 10 mins
Ingredients
- 1/2 kg smoked fish fillets (I use Cape Cod)
- 120g melted coconut oil
- 1 tsp fresh grated ginger
- 1/8 tsp cayenne pepper
- 2 tbsp coconut cream/milk
Method
- Poach fish in water in a pan on stovetop until tender, drain and cool.
- In blender combine cooled fish, coconut oil, ginger, cayenne pepper and cream/milk.
- Once smooth, press firmly into serving bowl and refrigerate until cold.
- Slice thinly to serve, or serve with small knife.
- Wonderful served with crisp vegetable strips
