Chef Kimberley Hernandez of Luso restaurant in London shares two Portuguese-inspired recipes: a smoked haddock paté and a multi-mushroom tart. These dishes highlight the Portuguese traditions of couvert (a starter spread) and pastry, which are central to the country's dining culture.
The fish paté combines undyed smoked haddock or cod with a smooth vegetable purée of onion, carrot, fennel, and garlic, blended with olive oil and pink peppercorns. The fish is poached in milk with a bay leaf, then flaked and folded into the purée. An optional chilli oil, infused with rapeseed oil and chilli flakes, can be drizzled on top. The paté keeps for up to three days in the fridge and is served with toast, crackers, or crudités.
The mushroom tart features a caramel made from shallots, chestnut mushrooms, and soy sauce, spread over puff pastry. A variety of mushrooms—king oyster, shiitake, oyster, chestnut, and maitake—are seared separately and arranged on the pastry. The tart is baked until golden and makes a moreish, indulgent dish.
Hernandez notes that while traditional Portuguese savoury tarts often include mixed vegetables, Luso's version focuses solely on mushrooms to celebrate their diverse flavours and textures. Both recipes are designed to be accessible for home cooks, using readily available ingredients.
