Hot Smoked Kingfish pâté With Quick Pickle
INGREDIENTS
2 tins of Little Tin Co Hot Smoked Kingfish Pâté
8 slices of sourdough
1 cucumber sliced into thin ribbons
300ml of quality white wine vinegar
Handful of chopped dill fronds
2 lemons.
METHOD
1: In a bowl, combine the cucumber ribbons, dill fronds & vinegar & set aside for 20 minutes.
2: Toast the sourdough slices in a hot griddle, using a frying pan or similar to squash them onto the ridges of the griddle. Turn sourdough after a minute to toast both sides.
3: Spread the Kingfish pâté on the sourdough slices and top with drained pickle.
TO SERVE
Top with fresh black pepper and lemon wedges.