Thursday, September 11, 2014

Cooking Lab - GMV's Perfect Smoked Cod Pate

I love a good taramasalata (fish roe dip) and I adore smoked cod. So why not combine both together? 

Well, what do you know? They matched perfectly together~ This got to be my new delicacy.

(c) GMV - Got My Vote!(*^^*)

Smoked cod is so underrated. It contains heaps of omega 3 oil which make it very nutritious. People tend to shy away from it because of its 'fishy oil' smell. 

I am going to turn its disadvantage into a plus. The oiliness will become a virtue and it's going to dazzle our taste palettes. 

This is a delicious rustic appetizer in 20 minutes. This is my inventive way to use smoked cod. The oily fish transformed into a gourmet delicacy. 

It is wonderfully tasty on sourdough or bruschetta. 


- 300g smoked cod fillet 
- 2 tablespoon cream fràché 
-1 tablespoon honey macadamia spread 
-1 tablespoon olive oil 
-1/2 lime juice 
-3 slices of sourdough 
-30g fresh dill 
- Pink salt and black pepper


1. Preheat the oven to 180C.

2. Grill the smoked cod in the oven until hot.

3. Remove the skin of the smoked cod.

4. Check for fine bones.

5. Flake the smoked cod into slices. Place them into the food processor.

6. Add cream fraiche and the honey macadamia spread and whizz until coarse. Remove.

7. Soak a piece of sourdough bread in water and remove all excess water. Break into small fine pieces.

8. Place all in the food processor. Add olive oil and lime juice and blend until smooth and creamy.

9. Add the smoke cod mixture back to the blender.

10. Add in some fresh dill.

11. Season with pink salt and black pepper.

12. Blend again until the pate is beautifully smooth.

13. Serve with warm toasts.

This fresh smoked cod Pate is easy to make and you can be sure that it is not filled with food coloring and inferior ingredients.

An exquisite appetizer meze for all occasion.