Place the cod meat, thyme and the bay leaf in a pan of water and bring to the boil until the fish is cooked. Strain and remove the thyme and the bay leaf.
Peel the carrot, cut in half lengthways and then cut into small cubes. Place in a pan of slightly salted water and cook until tender.
Peel and dice the onion. Fry in olive oil until soft.
Place the cod in a blender with the smoked halibut, cooked carrot and onion, butter and the cream. Blitz until smooth. Check the seasoning, transfer to a mould and place in the fridge to set.
Once well set, slice into individual starter portions and serve with crackers or bread.
«This recipe also works well as a topping for small canapes. It can also be made with most other types of fish - try out different combinations to find your favourite.»