Sharon’s Toothfish Pate

Serves: 4
Time to make: 20 minutes + cooling and chilling time
300g raw toothfish
2 leeks
100g butter
100ml lemon juice
200ml white wine (optional)
Half cup double cream
Sharon’s Toothfish Pate

Gently simmer the leeks in lemon juice and white wine (optional can replace with fish stock) for a couple of minutes to release flavour .

Add the Toothfish fillets and poach for 5 – 7 mins

Remove fish and let cool.

Cream 100g unsalted butter in processor

Add cooled fish, 2 good pinches of sea salt and fresh ground black pepper and scant teaspoon smoked paprika, 3 tablespoons lemon juice and approx. half cup double cream.

Give it a good whizz and add cream gradually to reach desired consistency.

Press into suitable container and sprinkle with smoked paprika

Chill overnight preferably before serving with toasts and crackers of your choice.


Great prepare-ahead starter for dinner party

Nutritional Information

Toothfish has a high unsaturated fat content, releasing rich Omega-3 fatty acids when cooked, these contribute to brain and visual development in children, and contribute to the maintenance of normal cardiac function in adults. Toothfish is a good source of protein, which contributes to the maintenance of muscle mass and bone health.