Old-fashioned potted smoked fish w/ dill, horseradish & a pinch of cayenne

Here's a yummy recipe to try this weekend. Yay for Friday!

If you're a smoked fish fan like me, you'll love this traditional but elegant preparation. The fish is flavoured with gorgeous dill, horseradish and lemon with a nice kick of cayenne pepper. Totally perfect for entertaining, you can prepare the fish the day before (or even a few days before) and on the night serve it with homemade pickles, wedges of lemon and your favourite bread. I served something similar at the recent Kinfolk dinner and it was a beautiful way to start the meal.

We've also been loving this as part of a lazy weekend lunch with homemade seed crackers or spread thickly on slabs of gluten free bread and enjoyed alongside vegetable soup. I hope you love it. Kelly x

Old-fashioned potted smoked fish w/ dill, horseradish & a pinch of cayenne

300 grams smoked fish - I used a combination of warehou & trevally (ask your fishmonger for advice)

1 Tbsp horseradish sauce

zest and juice of one lemon

pinch cayenne pepper (more if you enjoy the heat)

small handful chopped dill

1 Tbsp fresh thyme leaves

Cracked pepper.

225 grams unsalted butter

First you need to clarify the butter. To do this gently heat the butter in a pot over a medium/low heat. Let it bubble gently (without stirring) until the milk solids separate from the butterfat and start to sink to the bottom. Take off the heat and pour through a sieve lined with clean muslin cloth to strain out the solids. Set aside

Separate your smoked fish from skin and bones if necessary. Break into small chunks.

Place the fish into a bowl with all the ingredients apart from the clarified butter. Mix through well. Taste and adjust seasoning if necessary. You may like to add more lemon or more horseradish. You should not need salt but can add a little if it suits your tastes better that way.

Mix through 3/4 of your clarified butter.

Press the fish mixture into one medium jar or a few small ramekins. Use a fork or your hands to press down as firmly and as evenly as possible. 

Pour some of the remaining butter on top to create a seal. I like to set a few herb leaves in the butter.

Place in the fridge to set. This will take at least an hour.

Bring to room temperature before serving. The smoked fish pots are excellent with pickles on the side and extra cracked pepper on stand by.

Will keep in the fridge for up to a week. Enjoy x