Tip: Follow the instructions below to prepare your own home smoker, or simply use leftover Fish With A Story from your braai.

Ingredients

400 g fresh Fish With A Story
15 ml smoking chips
100 g cream cheese
10 g  coriander, chopped
10 g chives, chopped
10 g parsley, chopped
1 lemon
salt & pepper
jalapeno and apricot salsa (see below)
2 hot cross buns
extra coriander to garnish

For the jalapeno and apricot salsa:

50 g dried apricots (soft variety), finely chopped
½  red onion, chopped
10 ml parsley, chopped
10 ml balsamic syrup
salt and pepper
40 g chopped jalapeno chillis

Chop and combine all the salsa ingredients in a bowl and season to taste.

Method

1. Season the fish with salt and pepper.
   
   
2. Place in a smoker with smoking chips and cook for 10 minutes or until the fish is cooked. 
   
   

   To create your own home-smoker: Place a pot on the stove at a medium heat, add 15 smoking chips and light the chips with a match. Place the fish in a metal colander inside the pot and top with a lid.  Allow the fish to smoke for 10 minutes or until cooked.  Remove the fish and allow to cool.

3. Flake the fish and combine with cream cheese, herbs, lemon juice, and season with salt and pepper.
   
   
4. Slice the hot cross buns into six slices each and toast in the oven until lightly golden.
   
   
5. Place the smoked fish paté on the hot cross bun bruschetta, top with apricot salsa and garnish with coriander.