Smoked Snoek Pâté With Mustard-Pickled Cucumber
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.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 3:0 hours
Smoked Snoek Pâté
250 g flaked smoked snoek (300 g before flaking to account for skin and bones)
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
2 Tbsp (30 ml) Cape Herb & Spice Mustard Seeds
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.
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.