Cod pâté with chives on toasted rye bread

Cod pâté with chives on toasted rye bread

By
From
Lagom
Serves
4 as a starter or 2 for lunch
Photographer
Yuki Sugiura

As much as I love salt cod, I don’t necessarily have the time or inclination to soak the dehydrated fillets before making into a brandade-style spread. This recipe skirts around the issue, with a slightly different texture and milder flavour, but still creamy and fishy enough to satisfy this very particular craving. Serve as a starter or for a light lunch.

Ingredients

Quantity Ingredient
200g cod fillets
1/2 lemon, zested and juiced
2 garlic cloves
1 tablespoon cold-pressed rapeseed oil or olive oil, plus a little extra for drizzling
3 tablespoons single cream
1 small bunch chives, roughly chopped
rye or pumpernickel bread, toasted, to serve

Method

  1. Preheat the oven to 200°C. Place the cod on a sheet of foil, squeeze over a little lemon juice and season. Fold up to create a tightly sealed parcel. Place on a baking sheet with the garlic cloves next to the parcel, drizzling these with the tiniest amount of oil, and bake for 20 minutes until the fish is cooked through and the garlic is soft.
  2. Carefully remove the cod from the parcel and flake into a blender, taking care to discard any bones. Add the garlic by squeezing it out of its papery skin, along with any juices from the parcels to the blender. Add the cream, 1 tablespoon oil and half the chives. Blitz to a chunky consistency and stir though the remaining chives and the lemon zest. Season to taste with salt, pepper and lemon juice.
  3. Serve sprinkled with more chives and a drizzle of oil, accompanied by toasted rye bread.
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