Hot smoked mussel pate  

Cook time: 10 minutes 

Prep time: 10 minutes 

Serves 6-8

300-400 gm darker fleshed fillets like Kahawai or Trevally 

100 gm seasalt 

2 cups large manuka wood chips

10 green lip mussels  

2 tbsp Dijon mustard

3 tbsp crème fraiche

Juice of one lemon

1 tbsp honey

Pinch of paprika  

Cracked pepper and seasalt

3 tbsp fennel tips & chives, chopped finely  

Toasted sour dough

Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved.

Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour.  

Place 2 x cast-iron pans onto the heat with the wood chips inside. Onto the wood chips, ball up some tin-foil and then place the fish fillets and mussels on top.  

Keeping them off the wood chips. Place a lid on top of the pan and crank up the heat, causing the wood chips to smoke. Once smoking leave on high for a further minute.

Turn off the heat but leaving the lids on. After 5 minutes, remove the mussel and fillets.

Place half the mussels and fillets into a blender along with the mustard, crème fraiche, lemon juice, farm honey and paprika. Blitz until smooth, taste and season with salt and cracked pepper.  

Chop the remaining mussels and fillets and fold through the pate, along with the fennel tips and chives.

Serve with some toasted sourdough.

LISTEN ABOVE

<h2>Hot smoked mussel pate &nbsp;</h2>
Cook time: 10 minutes&nbsp;
Prep time: 10 minutes&nbsp;
Serves 6-8
300-400 gm darker fleshed fillets like Kahawai or Trevally&nbsp;
100 gm seasalt&nbsp;
2 cups large manuka wood chips
10 green lip mussels &nbsp;
2 tbsp Dijon mustard
3 tbsp crème fraiche
Juice of one lemon
1 tbsp honey
Pinch of paprika &nbsp;
Cracked pepper and seasalt
3 tbsp fennel tips &amp; chives, chopped finely &nbsp;
Toasted sour dough
Start by making up a salt brine by combining 100gm of salt with 1 litre of water. Whisk until dissolved.
Submerge the fish fillets into the water and leave for 30 minutes to firm-up and flavour. &nbsp;
Place 2 x cast-iron pans onto the heat with the wood chips inside. Onto the wood chips, ball up some tin-foil and then place the fish fillets and mussels on top. &nbsp;
Keeping them off the wood chips. Place a lid on top of the pan and crank up the heat, causing the wood chips to smoke. Once smoking leave on high for a further minute.
Turn off the heat but leaving the lids on. After 5 minutes, remove the mussel and fillets.
Place half the mussels and fillets into a blender along with the mustard, crème fraiche, lemon juice, farm honey and paprika. Blitz until smooth, taste and season with salt and cracked pepper. &nbsp;
Chop the remaining mussels and fillets and fold through the pate, along with the fennel tips and chives.
Serve with some toasted sourdough.
LISTEN ABOVE

News, opinion, analysis, lifestyle and entertainment – we’ve got your Sunday morning listening covered with The Sunday Session with Francesca Rudkin on Newstalk ZB.

The Sunday Session with Francesca Rudkin

Mike van de Elzen: Hot smoked mussel pate

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/cc711ee1-cbe8-4b55-96c3-b40d017ebecd/transcript