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Chilli snoek pâté

Recipe from: 12 October 2010

Ingredients 9
Servings 6
Time 15 mins


  • 250
    oak-smoked snoek
  • 1
    large red chilli, halved and deseeded
  • Pinch of coarse salt
  • 1/2
    clove of fresh peeled garlic
  • 5
    finely grated lemon zest
  • 30
    soft butter
  • 45
    crème fraîche
  • Milled black pepper
  • 15
    finely chopped fresh coriander


0 mins
Flake the fish into a small bowl and carefully remove all bones (take your time doing this!).
Put the chilli into a small mortar with the salt and garlic; pound to paste.
If you don't have a mortar, finely chop the chilli and garlic and mash into a paste with the salt using the back of a spoon or a knife. Set aside.
Scrape the chilli and garlic paste into the bowl of a food processor fitted with a metal blade.
Add the flaked fish and all remaining ingredients.
Pulse lightly to combine without pulverising the fish.
Tip the mixture into a little bowl and refrigerate for three to four hours.

Serve with sliced wholewheat seed loaf or crackers.

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Read more on: fish/seafood

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