Lip-Smacking Smoked Snoek Pate

17 08 2010

Being from a landlocked country, our friends from the sea feature far less often at our dinner table than they should, given that we are now living in Cape Town. In fact, I’d go as far as saying that I have a general ennui towards home-prepared seafood dishes, which is birthed largely out of ignorance. So I was a more than willing accomplice recently when MIL was visiting… (aka Mother in Law, and before you shudder, don’t bother – I lucked out rather significantly in this department. Babs is Fab.) Anyway, Babs arrived home one evening after trawling through a nearby organic market, and proudly proffered a rather princely fillet of smoked snoek. Her idea was to turn it into Snoek Pate…

And we did. And so should you…

Smoked Snoek Pate
Serves 6 as a snack side dish | Preparation time 5 minutes

WHAT YOU’LL NEED
1 side of smoked snoek, about 250g. (Preferably de-boned! For a clear understanding of why this would make life easier, see photo ev below!)
1 tub low-fat cottage cheese (chunky or smooth, as you prefer)
Juice of 1 lemon
Salt and freshly ground black pepper to taste

WHAT TO DO
(After ‘therapuetic’ (tedious) task of de-boning the fillet…;)
In a mixing bowl, roughly mash the snoek then add the cottage cheese, lemon juice, salt and pepper (I think you could also add chilli if you like, or coriander)
Serve with toasted ciabatta or crackers as a snack.
Keeps in the fridge for up to 3 days.

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