250g smoked snoek [any firm-fleshed fish can be used – angelfish is very successful]
150ml sour cream
125g soft butter
grated rind and juice of one lemon
freshly milled black pepper
4 spring onions, green part included, well washed and chopped
2 Tbs finely chopped parsley
1 Tbs chopped capers
- Shred the snoek between the fingers and place in the bowl of a food processor.
- Add the sour cream, butter, lemon rind and juice. Season with freshly milled black pepper. Process till smooth.
- Stir in the spring onions and capers. Taste for seasoning and add more lemon juice or white wine vinegar and more freshly milled black pepper if required.
- The paté can be packed into a china pot and covered in melted butter, or simply placed on a plate. It is usually served either with Melba Toast or with wholewheat seed loaf and butter. In the winelands of the Cape, it is served with whole muscat grape jam [korreltjiekonfyt] in a limpid syrup.