A whopper snoek pâté with optional beetroot twist
Prep time: 20 mins | Serves: 8–10 (as a snack)
500g smoked snoek – 300g for the pâté, plus 200g extra for serving
Juice and zest of 1 lemon
250g cream cheese
1 bunch spring onions, finely chopped
Mixed herbs: chives, parsley, dill
1 Tbsp capers, rinsed and drained
Extra lemon wedges, to serve
1. Debone and flake the snoek using your fingers – the bones are quite long so should be easy to remove.
2. Place all of the ingredients in a food processor, leaving out the 200g extra smoked snoek that you’ll need for serving.
3. Pulse to combine.
4. Fold through the remaining snoek and serve with extra wedges of lemon.
Want to add a dash of colour to the table? Just chuck 1 whole cooked beetroot into the blender, along with a large handful of snipped dill, and you’re ready to rumble.
Remember, quality control is important so don’t be shy to taste test your finished product before serving. Just make sure you wipe any compromising crumbs off your lip before answering the door.