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Smoked Snoek Paté

Smoked Snoek Pâté With Mustard-Pickled Cucumber

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Whip up this pâté in mere minutes and it packs an extra flavour punch thanks to a generous sprinkling of Cape Herb & Spice Lemon Pepper Shaker Seasoning.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 25 mins |
  • Cook Time : 3:0 hours
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Smoked Snoek Pâté

250 g flaked smoked snoek (300 g before flaking to account for skin and bones)
2 x 250 g tubs of full cream cheese/creamed cottage cheese
large handful of chives (30 g) finely sliced
¼ C (60 ml) fresh lemon juice
1½ Tbsp (45 ml) Cape Herb & Spice Lemon Pepper Shaker Seasoning

Mustard-pickled Cucumber

2 Tbsp (30 ml) Cape Herb & Spice Mustard Seeds
2 Tbsp (30 ml) sugar
½ C (125 ml) white wine vinegar
¼ C (60 ml) water
1 crushed clove garlic
1 large cucumber, sliced into ribbons with a vegetable peeler

Smoked Snoek Paté

Start by flaking the snoek, taking great care that you remove all fine bones.

Place the fish in a food processor with the rest of the ingredients and blitz briefly just until combined.

Spoon into individual ramekins or a larger bowl, cover and refrigerate until used.

Mustard-pickled Cucumber

To make the cucumber pickle, mix all the pickle ingredients together (except the cucumber) and bring it to a boil. Pour it over the cucumber while hot and allow the pickle to cool or chill before serving.