Create a splendid brunch for your bubble with Amano’s irresistible smoked fish pâté on toast recipe

Alright, we admit it — we miss going out for breakfast. With such incredible purveyors of the most important meal of the day dotting this town, who wouldn’t want to head out for brunch with our nearest and dearest? Luckily, while cafés and restaurants are closed, one of the city’s best eateries has shared the recipe for one of its most popular breakfast dishes — we’re talking about Amano’s smoked fish pâté on toast.

“This is an easy breakfast dish that just takes a little forward planning,” says Executive Chef Andrew Hanson. “It is best to make it the day before so all that needs to be done in the morning is to toast some sourdough and poach a few eggs. When buying the smoked fish, it is better for this recipe to choose a fish that is not too dry. We use a smoked warehou at Amano, which is nice and moist but also not too salty.”

Leftovers from each component of this recipe make for a tasty snack, says Hanson, or even a smoked fish sandwich using the pâté, salsa verde and pickled red onion.

Amano’s Smoked Fish Pâté, Poached Egg and Salsa Verde on Sourdough Recipe
Serves 6-8

Ingredients:
Smoked fish pâté
500g smoked fish
5g Tabasco sauce
160g creme fraiche
10g finely chopped chive
10g finely chopped Italian parsley
4g lemon zest
4g ground black pepper
5g flaky salt

Salsa verde
230g olive oil
40g capers, drained of brine and finely chopped
90g finely chopped Italian parsley
15g lemon juice
2g lemon zest
flakey salt to taste

Pickled red onion
200g red onion, peeled and sliced into 5mm rings
150g red wine vinegar
13g honey
7g olive oil
2g flakey salt

Sourdough (or any bread you have at home), sliced and toasted, to serve

Method:
Smoked fish pâté
1. Place all the ingredients except for the salt in a bowl and mix until well combined.
2. Add the salt a little at a time to taste. The amount of salt will depend on how salty the smoked fish is when purchased.

Salsa verde
1. In a bowl, mix the parsley, capers and olive oil together. 
2. Add the lemon zest and juice and then season with salt to taste.

Pickled red onion
1. Put the sliced onion rings into a non-reactive bowl and add the remaining ingredients.
2. Mix well with your hands to separate all the onion rings and ensure that it is all evenly mixed.
3. Leave covered in the fridge for 24 hours.

To serve:
Spread a generous amount of the fish pâté on top of a piece of toasted sourdough and top with a poached egg. Drizzle with salsa verde and finish with some of the pickled red onion.

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