Monday, 10 October 2011

Smoked Snoek Pate recipe


250g smoked Snoek
250g cream cheese
15ml (1 Tablespoon) lemon juice
Pinch of Ginger powder
10 ml (2 teaspoons) tomato paste
2.5 ml (half a teaspoon) sugar
Black pepper
Half a small chopped onion
125ml (half a cup) of fresh cream


Remove all skin and bones and flake the fish.
Blend all ingredients except the cream in a food processor.
Whip the cream and fold into the mixture.
Press into a mold of your choice.

This should keep for about a week in the fridge.