Spinach & Snoek Paté with Cucumber
It’s great to make your own paté, as it allows you to control exactly what goes in, and you can flavour it to your liking.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 1 mins
2 Tbsp (30 ml) butter
80 g baby spinach
1 tsp (5 ml) crushed garlic
1 large spring onion, thinly sliced
200 g smoked snoek meat, deboned and shredded
¾ C (190 ml) salmon-flavoured cream cheese, at room temperature
1 C (250 g) crème frâiché (cultured cream), at room temperature
2 Tbsp (30 ml) fresh dill, chopped
1 cucumber, cut into thin rounds
¼ C (60 ml) sesame seeds
Heat the butter in a frying pan over a medium heat.
Add in the spinach and garlic and fry quickly (approximately 20 – 30 seconds) until wilted. Remove the pan from the heat, and once cooled, chop into smaller pieces.
Combine the cooled spinach mixture with the spring onions, snoek meat, cream cheese, cultured cream and dill. Mix well and spoon the mixture into a jar or serving bowl. Sprinkle the cucumber rounds with sesame seeds and serve on the side. Store in the fridge for up to four days.
TIP: Replace the snoek with mackerel for an alternative option.