by Steenberg Executive Chef Kerry Kilpin
2 x hot cross buns
Slice the hot cross buns into 6 slices each and toast in the oven until lightly golden
Garnish
Coriander
Fresh salad (optional)
Smoked Fish Pâté
400g fresh Cape Bream
15ml smoking chips
100g cream cheese
10g chopped coriander
10g chopped chives
10g chopped parsley
1 x lemon
Salt and pepper
Season the fish with salt and pepper. Place in a smoker with 15ml smoking chips and cook for 10 minutes or until the fish is cooked.
To make your own home smoker:
Place a pot on the stove at a medium heat, add 15ml smoking chips and light the chips with a match. Place the fish in a metal colander inside the pot and top with a lid. Allow the fish to smoke for 10 minutes or until cooked. Remove the fish and allow to cool
Flake the fish and combine with cream cheese, herbs, lemon juice and season with salt and pepper.
Jalapeno and Apricot Salsa
50g dried apricots (the soft variety) finely chopped
½ red onion chopped
10ml chopped parsley
10ml balsamic syrup
Salt and pepper
40g chopped jalapeno chilies
To Assemble
Place the smoked fish pâté on the hot cross bun bruschetta, top with apricot salsa and garnish with coriander. If you serving it as a starter, serve with a small side salad.
Serve with a glass of Steenberg Semillon.