A rich, creamy texture.
Serves 4 | Preparation time: 15mins| Cooking time: 15mins
200g ahia™ freshly smoked blue moki
1 large (200g) starchy potato, such as Agria
2 cloves garlic, peeled
1 bay leaf
2 tbsp olive oil
1 lemon, for the juice
1 tbsp grated Parmesan cheese
1 tbsp freshly chopped parsley, optional
Salt and freshly ground black pepper
Wash the potato, but do not peel, then boil in salted water until tender. Drain and cool the potato. Cut it in half and scoop out the flesh into a mixing bowl, lightly mashing with a fork.
Put the ahia™ freshly smoked blue moki into a saucepan and pour in the milk. Crush the garlic, add to the pan with the bay leaf and bring to a gentle simmer for 4-5 minutes. Strain the milk from the fish, setting both to one side in separate bowls, throwing away only the bay leaf. Allow the fish to cool enough to handle.
Remove the skin and break the smoked fish into flakes. Discard bones and skin, adding the fish to the potato. Mix together thoroughly, adding a couple of tablespoons of the milk, and the cream.
Stir in the olive oil, lemon juice, Parmesan cheese and parsley. Season to taste with salt and freshly ground black pepper. Serve at room temperature with toasted bread and a green salad.