Snoek Paté


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


  1. Shred the snoek between the fingers and place in the bowl of a food processor.
  2. Add the sour cream, butter, lemon rind and juice. Season with freshly milled black pepper. Process till smooth.
  3. 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.
  4. 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.

Serves 6

More recipes can be found on Michael’s website or write to him at

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