Smoked snoek paté

Recipe from: 11/5/1998 12:00:00 AM



  • 750
    coarsely flaked smoked snoek
  • 500
    creamed cottage cheese
  • 50
  • 1
  • 2
  • 30
    chopped fresh parsley
  • salt and freshly ground black pepper
Servings: Change Serving


Place all the ingredients in a food processor and process until smooth. Season to taste with salt and black pepper and spoon into small dishes. Chill until firm.
To make a coarser paté mix the ingredients with a wooden spoon. Makes about 1 litre paté.

Read more on: fish/seafood

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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