Dinner thread?

[Pixie Z]

I normally bone out and smoke trout to make a "mousse/paté" as can freeze it in little tubs to have with charcuterie cheese board type deals.

@Preacher what's your method for this? I have a big chunk of kingfish I'm planning to smoke soon and was thinking that a paté might be a good way to use some of it. Same idea- be able to container and freeze for cheese boards.

[Preacher]

@Pixie Z I just fillet but leave skin on and hot smoke over manuka after doing the old brown sugar and small amount of salt brine for a little while.

Let it cool and off with skin then just blitz it in the ninja. Add a dash of lemon juice and coriander, fresh ground black pepper sometimes a little chilli.

Add cream cheese/ Philadelphia until it is the consistency you want. Spoon into little tubs and it's done.

If you want to eat it right away or next day etc just in fridge. Freeze the rest. No idea how long it keeps as it never lasts that long.

Defost in fridge and just give it a little stir before serving to recombine the fluids that have frozen out.