Smoked fish and edamame spreads

Name: Smoked fish and edamame spreads
Ingredients: 3 large New potatoes, boiled (Main); 2 Tbsp Sour cream; 2 Tbsp Olive oil; 1 tsp Crushed garlic; 1 knob Butter; 2 Tbsp Sour cream; 1 Lemon, zest and juice; 250 g Smoked fish (Main); 1 clove Crushed garlic; 2 cups Edamame beans, defrosted and grey skins removed (Main); 3 Tbsp Rice wine vinegar; 1 handful Fresh herbs, chives, mint or marjoram; 1 drizzle Olive oil

Tamara West

Warren Elwin

Food writer

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Serve spreads swirled together with some toasted pide bread.

Smoked fish spread

3 large	New potatoes, boiled (Main)
2 Tbsp	Sour cream
2 Tbsp	Olive oil
1 tsp	Crushed garlic
1 knob	Butter
2 Tbsp	Sour cream
1	Lemon, zest and juice
250 g	Smoked fish (Main)

Edamame mash

1 clove	Crushed garlic
2 cups	Edamame beans, defrosted and grey skins removed (Main)
3 Tbsp	Rice wine vinegar
1 handful	Fresh herbs, chives, mint or marjoram
1 drizzle	Olive oil

Directions

To make smoked fish spread: Mash peeled, largish boiled new potatoes by passing through a sieve while hot.
Fold in sour cream, olive oil and sea salt to taste. Set aside.
Gently fry crushed garlic in hot butter. Remove pan from heat,
Add the sour cream, lemon zest, smoked fish, some freshly ground black pepper and lemon juice. Whip together.
Fold the fish into the potato and chill.
To make edamame mash:Gently fry the garlic, then add the frozen edamame beans and rice wine vinegar and simmer until tender.
Remove to food processor. Add some fresh herbs (chives, mint or marjoram) and salt and freshly ground black pepper and blitz with a little olive oil to make a smooth spread.