Snoek Paté

Following on from my explorations with Fish… Fruit & Veg city had a special on snoek and some friends of ours had invited us over for lunch, and one can simply not arrive empty handed! So as is customary in my house, I reached up for my mum’s old recipes and dug through until I found one for paté. It wasn’t exactly per below, I made up parts of the recipe and have altered it slightly afterwards because I thought my first attempt was a bit runny, but this version turned out really tasty! I loved making it, the fresh snoek, the herbs and lemon…goodness I adore lemon, I put lemon into as many dishes as possible and simply cannot walk past the fruit section without buying a bag. The colour, the smell, the freshness of lemons I revel in everything about lemons!

Ingredients:

2017-08-05 12.11.12
Pairs well with some Prosecco
  • About 500g of fresh snoek
  • 1 clove of garlic (Crushed)
  • Fresh parsley
  • 1 fresh lemon
  • Salt & pepper
  • a teaspoon of crushed ginger
  • 4-5 Raddishes (depending on the flavour you want you can add more or less)
  • Fresh coriander
  • 250ml Sour Cream

Method:

  1. Cut the snoek in half and place on a piece of tinfoil (shiny side up) on an oven proof tray.
  2. Flavour with garlic, olive oil, coriander, parsley, salt and pepper and some fresh lemon’s and lemon juice.
  3. Place under a pre-heated grill until just gold brown (make sure the fish is cooked all the way through)
  4. This slideshow requires JavaScript.

    Allow the fish to cool, then flake the fish, making sure you don’t leave any bones and place the pieces in a blender

    This slideshow requires JavaScript.

  5. Pour in the sour cream and blend with the fish (I didn’t use the whole 250ml, I added the sour cream bit by bit until I had a nice consistency)Sour cream and snoek in the blender
  6. Add some lemon juice, the chopped raddishes, herbs, ginger and salt and pepper to your liking and blend well.

    2017-08-05 13.00.27
    …Of course I added some more freshly squeezed lemon!
  7. Place in a presentable dish with a sprig of parsley on top and refrigerate before serving with some melba toast and a glass of cool bubbly prosecco – delish!

Let me know what you think - I'd love to hear if you tried one of my recipes at home and have any suggestions/alterations:

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