Recipes (F)EASTER #2: SMOKED SNOEK PATE WITH MUSTARD-PICKLED CUCUMBER
(F)EASTER #2: SMOKED SNOEK PATE WITH MUSTARD-PICKLED CUCUMBER
For easy Easter (or indeed anytime) entertaining, the key is make-ahead dishes that only improve as they stand. This snoek paté falls in that category. You can whip it up in mere minutes and it packs an extra flavour punch thanks to a generous sprinkling of Cape Herb & Spice Lemon Pepper Shaker Seasoning. Serve it with dark seed loaf, rye or pumpernickel bread and super quick mustard-pickled cucumber ribbons. If you’re not able to get your hands on smoked snoek, smoked mackerel is an excellent substitute. Fresh, light, tasty and healthy, this one ticks pretty much all the boxes.
- WHAT YOU WILL NEED -
- FOR THE PATE: 250 flaked smoked snoek (300g before flaking to account for skin and bones)
- 2 x 250g tubs of full cream/creamed cottage cheese
- 30g chives, finely sliced
- 4 Tbsp fresh lemon juice
- 1½ Tbsp LEMON PEPPER
- FOR THE PICKLED CUCUMBER: 2 Tbsp YELLOW MUSTARD SEEDS
- 2 Tbsp sugar
- ½ cup white wine vinegar
- 4 Tbsp water
- 1 clove garlic, crushed
- 1 lrg cucumber, sliced into ribbons with a vegetable peeler
- METHOD -
Start by flaking the snoek, taking great care that you remove all fine bones. Place the fish in a food processor with the rest of the ingredients and blitz briefly just until combined. Spoon into individual ramekins or a larger bowl, cover and refrigerate until used. To make the cucumber pickle, mix all the pickle ingredients together (except the cucumber) and bring it to the boil. Pour it over the cucumber while hot and allow the pickle to cool or chill before serving.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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