Trio of Potted Smoked Fish

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A delicious dish for entertaining, and one that can be made one or two days in advance. Serve with Cucumber, Dill and Horseradish Relish

Ingredients

Serves: 6 Preparation: 20 Total Time: 20min

Flake the fish into three separate bowls, removing as many of the fine bones as possible.
Into each bowl, beat a third of the butter using a fork. (Alternatively, you can use a food processor on pulse; if you start with the mildest fish first, the trout, and finish with the mackerel, you can get away with not having to wash the food processor between each operation.) Grate in the lemon zest and season with lemon juice, pepper and mace or nutmeg.
Pack the smooth mixtures into containers, cover and refrigerate until required.
If you wish to keep the fish for a day or two, run clarified butter over the top, and refrigerate until required.
Serve on hot toast with Cucumber, Dill and Horseradish Relish.
Tom Bissell's wine recommendation: A crisp young Chablis is perfect with this flavoursome first course; in fact, we like Chablis with many smoked fish recipes. If you like something a little riper and richer, then go for an Australian Semillon or Semillon/Chardonnay blend. Or, for something very different, try an English white wine with the smoked fish, and save some for the cheese course.
Sharpham Estate Reserve, made from the Madeleine Angevine grape and given a little time in oak, has sufficient character to support the flavour and texture of both fish and cheese, especially an English goat's cheese such as Ticklemore, or the blue goat's cheese, Harborne Blue, from the same Devon cheesemaker, Robin Congdon.