Snoek pâté recipe

Posted by Jan Braai on 21 May 2014

A snoek pâté recipe that is guaranteed to take your senses to the West Coast, that rough diamond of our great country.

snoek pâté recipe

Snoek pâté is best served on warm toast or on roosterkoek. Photo by Matthys van Lill

You can’t always sit on the West Coast and braai fresh snoek. So I feel more comfortable when there’s a batch of snoek pâté in my fridge. A slice of warm toast liberally smeared with it is guaranteed to take me to that rough diamond of our great country.

Serves 4 to 6 as a starter You’ll need:

  • 250 g braaied or smoked snoek
  • juice of half a lemon
  • 1 tub plain cream cheese
  • 2 tots mayonnaise
  • 1/2 tot parsley, finely chopped
  • 1/2 tot chives, finely chopped
  • salt and black pepper
  • roosterkoek or sliced bread to serve

Remove all bones and skin from the snoek and flake it thoroughly with clean hands. Make sure you find and remove all the bones. In a bowl, add the flaked snoek, lemon juice, cream cheese, mayonnaise, parsley and chives, and mix with a fork until it’s a smooth and spreadable paste. Taste and add salt and pepper if needed (the amount will depend on how strongly the snoek was seasoned on the braai). Spread generously on roosterkoek or any freshly baked or fire-toasted bread. Enjoy around the fire with a glass of white wine in your other hand.






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