Smoked snoek pate

Snoek pate is really a favourite of mine that I make whenever I am in the Cape. This is a really easy smoked fish pate recipe that works well with smoked trout or snoek. Don’t confuse smoked snoek with the dried and smoked version, you want a freshly smoked snoek that still has some moisture in it, it is not a stiff pate but an easy spreading pate.

What you need

250g smoke fish
2 tablespoons butter at room temperature
2 tablespoons olive oil
1 tablespoon lemon juice
4 tablespoons full fat double cream

Ground black pepper
Pinch cayenne pepper (optional)

The process

Remove the skin and flake the fish making sure there are no bones.

Add the fish and the butter to a blender and give it a quick blitz until combined and fairly smooth.

Now add the olive oil and lemon juice and blitz again for a few seconds to combine, it should be light and creamy at this stage.

Add the cream and give it another qfew seconds of blitzing to combine. Taste and season with cayenne pepper and black pepper. You may also want to add a little more lemon juice.

Place in a bowl, chill and serve with fresh finely chopped chives or parsley and crisp toast, brown bread or pita bread. Yuuuummmmy.

Alternatives: To make something really fancy, make the pate with smoked trout and then line little domes with smoked salmon (rub the inside of the dome with a little oil first), fill with the pate and pop into the fridge to set for a few hours, then turn them out. Simple and decadent.