| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 8g | 3g | 28g |
| sugars | fibre | protein | salt |
| 2g | 2g | 16g | 1g |
Why I Love New Zealand Smoked Kahawai Pâté with Toasted Baguette
There’s an inherent beauty in finding new ways to interpret classic recipes. As someone with a penchant for Midwestern comfort food, this might seem an unexpected leap, but my recent culinary explorations have led me across the Pacific to the vibrant cuisine of New Zealand. One recipe that has struck a chord in my heart is the delightful Smoked Kahawai Pâté with Toasted Baguette.
A Musical Symphony of Flavours
This pâté is an elegant blend of smoked kahawai, cream cheese, lemon juice and lemon zest, piled on deliciously crusty slices of baguette. Reminiscent of a flavour profile you might find in classic Midwestern dishes like cheddar cheese dip with toasted bread, it carries a unique twist that is quintessentially Kiwi.
Every bite is a symphony of flavours, plucking at your taste buds like the strings of a finely tuned guitar. The rich, smoky notes of the kahawai, the tangy bite of the cream cheese and lemon zest, the subtle hint of garlic, and the earthiness of the olive oil are simply magical. They create a gastronomic story that conjures the sensation of oceanfront lounging in Wellington, absorbing the coastal charm of New Zealand’s capital city.
Inspiration Lighting the Path
The inspiration for this Smoked Kahawai Pâté with Toasted Baguette came from none other than a renowned New Zealand chef – Al Brown, known for his casual, home-style approach to Kiwi cuisine. His ability to reinterpret his nation’s traditional dishes and incorporate a culinary edge is something that resonates with me. It’s been a guiding principle during my culinary journey, and it’s one I’ve tried to imbue this recipe with.
This pâté pairs wonderfully with a chilled glass of Sauvignon Blanc for an ideal appetizer, or with a simple side salad for a light lunch. It introduces a unique variance of flavours making it a versatile showstopper for party, that’s sure to be loved by all.
So why do I love this recipe? It’s versatile, delightful to the palate, and represents a culinary meeting of cultures. It’s a testament to the fact that sometimes stepping outside of our comfort zone – be it geographical, culinary or otherwise – can lead to deliciously exciting adventures.
What You’ll Need
- 1 lb Smoked kahawai fillet
- 1/2 cup Cream cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon capers, drained
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive oil
- 1 Garlic clove, minced
- 1 large Baguette, sliced and toasted
Method
Step One
Begin with placing the smoked kahawai fillet in a food processor. Blend till it gets into a flaky consistency before moving to the next step.
Step Two
Add the cream cheese, lemon juice, lemon zest, fresh dill, and capers into the food processor along with the flaky kahawai. Pulse again until you achieve a smooth consistency.
Step Three
Season the mixture with salt and pepper to suit your taste. Give it one more quick pulse to mix in the seasoning well.
Step Four
Heat the olive oil in a pan on a medium flame. Once heated, add the minced garlic and sauté it until it’s golden brown. This won’t take more than a minute.
Step Five
Add the garlic-infused oil into the kahawai and cheese mixture, giving it one final pulse to bring all the flavours together.
Step Six
Serve the smoked kahawai pâté onto the toasted baguette slices and enjoy your homemade gourmet appetizer!
