Fish pate and mushroom tart: Portuguese recipes from Luso restaurant

"Two key elements at the heart of Portuguese eating culture are couvert and pastry. A couvert, comprising bread, butter, pickled or garlic carrots, cheese and fish pate (often sardine), comes as standard at every Portuguese restaurant and family dinner table alike, as it does at our restaurant Luso, where our fish paste is an ode to this way of dining."

"Smoked fish and vegetable paste (pictured top) A smooth, savoury blend of smoked fish and sweet vegetables that's ideal as a spread, dip or toast topper. For a softer spread, stir a tablespoon of creme fraiche into the veg mix after blending. Prep 25 min Cook 35 min Makes 300g For the fish paste 300g undyed smoked haddock or cod fillet, skinless and boneless 600ml whole milk 1 bay leaf"

Couvert and pastry are core components of Portuguese eating culture. Couvert typically contains bread, butter, pickled or garlic carrots, cheese and fish pâté, often sardine, and is served in restaurants and at family dinner tables. The fish paste at Luso pays homage to the couvert tradition. The mushroom tart adapts a traditional savoury tart to highlight the variety of mushrooms, though tarts commonly include mixed vegetables. A smoked fish and vegetable paste recipe produces a smooth, savoury spread ideal as a dip or toast topper, yielding 300g with 25 minutes prep and 35 minutes cooking.

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