South Africans just love their snoek. Mostly we braai it over the coals. But we also enjoy this oily fish hot smoked − it makes an excellent pâté. Smoked snoek pâté is delicious, served with low carb seed crackers or banting bread.
You can replace the smoked snoek in this recipe with any hot-smoked (in other words fully cooked) fish, such as smoked angelfish or smoked mackerel.
Be sure to add the celery. Its fresh crunchiness contrasts perfectly with the rich, creamy texture and taste of the pâté.
- ½ cup cream cheese at room temperature (Use a cream cheese with a fat content of 19% − 20%, usually sold in a round tub, not in a block.)
- ¼ cup cream
- ½ teaspoon lemon juice
- ¼ cup chopped or sliced celery
- 1 cup flaked smoked snoek (skin and bones removed)
- 2 teaspoons chopped fresh dill
- salt to taste
- freshly ground black pepper to taste
- extra fresh dill to garnish
- Mix the cream cheese, cream and lemon juice until smooth.
- Mix in the celery. Then gently stir in the flaked snoek and chopped dill. Try to keep the mixture as coarse as possible. Season with salt and black pepper.
- Spoon the pâté into a bowl and garnish with the extra dill.
(Makes about 1½ cups)
- I also like to stir some chopped pecans into the pâté.
- For a winning dinner party starter, spoon a tablespoon of snoek pâté onto a small side plate and arrange a few lightly steamed fresh asparagus, one or two cucumber ribbons and a plump strawberry next to it.
- For party platter finger food, spoon the pâté into baby lettuce cups, or onto thick slices of cucumber.
Recipe by Dalene Crafford
You’ll find more super-easy LCHF recipes at www.bantingwarehouse.com. (Go to Dalene’s Banting Kitchen and Banting Boredom Busters.)
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