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.

Serves 4

Previous
Previous

Port Lincoln Sardine Salad Sandwich

Next
Next

Port Lincoln Sardines with Pasta