Chilli snoek pâté

6 servings Prep: 15 mins, Cooking: 0
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The taste of Hout Bay...

By Food24 October 12 2010
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Ingredients (9)

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
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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.

For more of Scrumptious South Africa‘s recipes click here.

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