Smoked kahawai and turmeric butter

Vanessa Lewis

Try this famous Giraffe Smoked Kahawai Butter served with ciabatta (pictured: Olaf's charcoal ciabatta) and some crudites.

Ingredients

250 g	Smoked kahawai (Main)
250 g	Unsalted butter, softened (Main)
2 tsp	Turmeric powder (Main)
2 tsp	Lemon juice
1	Lemon, use the zest only
2 tsp	Curly parsley, chopped

Directions

1. Break up the smoked kahawai, making sure you remove all the bones. Place the fish in a food processor and process till the fish is as fine as you can get it.
2. Add the remaining ingredients to the food processor and blend till well combined and smooth.
3. Place on a serving dish and top with lemon zest curls and the chopped curly parsley.
4. Serve with ciabatta. At Giraffe we use the sensational Olaf's charcoal ciabatta along with crudities, for example: baby carrots, radish wedges and green beans.

For another casual seafood recipe from Simon, see his

ginger and chipotle mussels