Hoki & Pickled Beets

Last night we had such a New Zealand tasting dinner! Hoki fillets were on special, yahoo. It’s a nice, flakey white fish that has a very gentle flavour, not too fishy. Not that I mind fishy. Breaded hoki is my usual meal at the local take away, I’m crazy for it.

I was thinking because it has such a light flavour, it could probably handle very strong flavours in contrast. So I mixed together some strong grainy dijon mustard, a little olive oil, balsamic vinegar, paprika and salt and spread it over the fillets and baked them in the oven. I served them with swiss chard (silverbeet, here) with caramelized onions & roasted peanuts, pickled beets and capers. So much flavour!

We had a filet left over, so I mashed it up with some cream cheese until it was light and airy, smeared it on some pumpernickel with some finely chopped leftover beets and capers. It was a really nice little lunch. Here’s a recipe for the spread! It would also be nice with any smoked fish.

 

 

Hoki & Dijon Spread
Yield: 1 1/2 cups
Time: 15 minutes
Cost: $2.00

1 filet hoki, cooked
4 tbsp cream cheese
1 tsp grainy dijon mustard
1/2 tsp salt
1/2 tsp vinegar or lemon juice
pinch of paprika
black pepper

Place all ingredients into a medium sized mortar & pestle or food processor. Grind or puree until texture is consistently smooth and airy. Adjust seasonings to taste.

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Author: Kara Lalalala

I write this blog for my family cause I am terrible at letters & emails.

2 thoughts on “Hoki & Pickled Beets”

  1. I saw that you’re living in Nunavut! That’s amazing. You’re pretty far away from where the hoki hang out BUT.. I must say, the reason why I made this is that I was badly, badly craving some nice smoked trout, and I know you must have some nice trout or arctic char available to you up there. I’m looking forward to reading your blog, it looks great!

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