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


  • 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


  • 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


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