Chilli snoek pâté
|250 g||snoek — oak-smoked|
|1||red chilli — large, deseeded and halved|
|salt — coarse|
|1/2||garlic — cloves, peeled|
|5 ml||lemon — zest only|
|30 ml||butter — soft|
|45 ml||crème fraîche|
|freshly ground black pepper|
|15 ml||fresh coriander — finely chopped|
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
Pulse lightly to combine without pulverising the fish.
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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