Mike Van de Elzen: Smoked fish, rosemary and roasted garlic pate

Smoked fish, rosemary and roasted garlic pate  Cook time: 20 minutes  Prep time: 1 hour  Serves: 12  800gm fresh fish (this can be pretty much any type of fish)   6 slices wholemeal bread   300ml milk   250ml sunflower oil   2 sticks fresh rosemary   6 cloves garlic   Salt and pepper for seasoning   1 ltr water and 100gm non-iodised salt for the brine  If you are smoking the fish from scratch, make up a 10 percent salt brine by whisking the non-iodised salt into the cold water.   Cover your fish fillets with the brine for a hour. After this time remove the fillets, dry and smoked in a hot smoker until cooked. Set aside to cool.   Place the wholemeal bread into a bowl and cover with milk to soak. Meanwhile combine the oil, fresh rosemary and garlic in a small saucepan and place onto a low heat. Heat until the oil just starts to simmer, turn off and allow the oil to infuse for 10 minutes.   Place the smoked fish into a blender along with the soaked bread that has been lightly squeezed, to remove some of the excess milk.   Blend the fish whilst you are slowly pouring in the infused oil, season. Thin out the pate with the excess milk if it becomes to thick. Check the seasoning and keep warm until required.   Serve with some sourdough or Rewena bread.  LISTEN ABOVESee omnystudio.com/listener for privacy information.