Salt Fish Pate
Posted On May 16, 2020
Breakfast, lunch or dinner! Pates fit the bill for any meal.
1lb Salted cod fish
1 sweet onion
1 bell pepper (I do a mix of red and green)
1 green onion
3 garlic cloves
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp dried celery
2 tbs tomato paste
1/4 – 1/4 scotch bonnet (sub red pepper flakes)
2 tbs butter
2 tbs olive oil
2 cups flour
2 tsp salt
2 tsp baking powder
2 tsp sugar
2 tsp Crisco
1/2 cup water
1/4 cup milk
In a large bowl, soak the salt fish 1 day – changing the water several times. This process is to remove as much of the salt as possible.
On the day you are ready to prepare the meal, boil the salt fish until cooked. Take two forks and shred the fish into tiny pieces.
Mince all the vegetables until fine.
Heat the butter and oil over medium heat. Add all of the veggies and saute until browned. Add the tomato paste and seasonings, mixing well between each addition.
Add the fish to the veggie mixture. and mix well. Add the water and allow to cook down.
In a large bowl, shift together all dry ingredients.
Add the Crisco and cut it in with a fork or dough cutter until blended to what looks like small pebbeles.
Add the water and milk mixture and mix well. Transfer to a smooth floured surface and knead the dough until smooth. Should take about a minute.
Place the ball of dough into a bowl and cover with a towel or plastic wrap for no less than 30 minutes.
Preheat enough of oil to 350 degrees. Use enough oil to deep fry the pates.
Unwrap the dough and seperate into small rolls. Roll the balls into circles with a rolling pin until it is about 1/8″ thick.
Take 2 tablespoons of saltfish mixture and place in the center of the dough circle.
Dab water along the edges of the dough and fold in half. Crimp edges of the dough with a fork to seal.
Place pates in hot oil and fry until each side is golden brown.