If you’re not much of a hummus lover and prefer the taste of the ocean then this simple, but delicious smoked yellowtail pâté is for you! All it takes is 6 ingredients (including the seasoning) and you’ve got an epic pate with ‘no-nonsense’ ingredients.
Grab some melba toast or follow this recipe for a DIY melba to impress your guests!
Prep time 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
Directions
Ingredients
For the Smoked Yellowtail Pâté:
300g yellowtail fillet, skin and bones removed
1 spring onion, sliced thinly
150g cream cheese
Zest of 1 lemon
30ml (2 Tbsp) lemon juice
15ml (1 Tbsp) smoked paprika
Black pepper, to taste
For the Veggie Dippers:
½ cucumber, julienned
2 carrots, peeled and julienned
200g green beans, top, tailed and blanched
2 mixed bell peppers, pips removed and julienned
For the Melba Toast:
1 Food Lover’s Market Continental roll
Directions
For the Smoked Yellowtail Pâté:
Place the fish in a smoker or build your own smoker by putting some wood chips in your pan and placing the fish fillet in a colander in the pan. Cover the pan with foil and turn on the heat to medium. Smoke for about 20-25 minutes or until cooked.
Remove the fish from the smoker and allow to cool. Flake the fish to a consistency of your liking and mix it with the spring onion, cream cheese, lemon zest, juice and paprika. Season with black pepper.
For the Melba Toast:
Preheat the oven 180°C.
Cut the continental roll with a sharp bread knife into very thin slices. Place the bread slices on a baking sheet and bake for about 4-5 minutes or until slightly browned and crispy.
To serve:
Prepare the veggie dippers and serve alongside the smoked yellowtail pâté and melba toast and smoked yellowtail pâté.
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