Baccala Mantecato, a Venetian Cicheti Speciality

Name: Baccala Mantecato, a Venetian Cicheti Speciality
Ingredients: Approximately 250ml smoked snoek, flaked, skin, bones and dark flesh removed (donate the skin to a happy cat!); 100ml good quality extra virgin olive oil; 100ml canola oil; 25ml good quality French style mayonnaise (optional); 10ml lemon juice; Salt and pepper to taste, taste at end as the snoek may be salty. It Italy reconstituted dried, salted cod is used, so salt is seldom added

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The Italian version is seen here on the bottom right! This is a creamy fish pâté or dip usually served on a crusty slice of bruschetta. I suggest that it is used as a dip for vegetable crudités or...

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Ingredients

Approximately 250ml smoked snoek, flaked, skin, bones and dark flesh removed (donate the skin to a happy cat!)
100ml good quality extra virgin olive oil
100ml canola oil
25ml good quality French style mayonnaise (optional)
10ml lemon juice
Salt and pepper to taste, taste at end as the snoek may be salty. It Italy reconstituted dried, salted cod is used, so salt is seldom added