Smoked Snoek Pate

This is a wonderfully simple and incredibly flavorful take on a traditional South African pate. Smoked snoek, a firm and oily fish, is transformed into a light and fluffy dip by blending it with a rich and tangy cream cheese mixture. It’s perfect for a party, a light lunch, or a delicious snack. The balance of salty fish with the creamy base and a hint of fresh parsley and zesty lemon is simply irresistible.

Instructions

1. 1

   Make sure your smoked snoek has been completely deboned and flaked into small pieces. It’s important to remove all bones for a smooth pate. Once prepared, set the fish aside.

2. 2

   In a large mixing bowl, combine the cream cheese, sour cream, grated mature cheddar, and chopped parsley. Using a hand mixer or a spoon, beat these ingredients until they are well combined and have a light, fluffy, paste-like consistency.

3. 3

   Gently fold the flaked smoked snoek into the creamy mixture until everything is evenly distributed. Do this by hand to avoid over-mixing and to preserve some of the fish's texture.

4. 4

   Now, it's time to season. Add a generous amount of salt and freshly ground white pepper to your liking. If you are using the brandy, add it one teaspoon at a time, tasting as you go to get the desired flavor. Finish with a squeeze of fresh lemon juice, which will brighten up the rich flavors of the pate.

5. 5

   Once you are happy with the flavor, transfer the pate to a serving dish. For the best flavor, cover the dish and let it rest in the refrigerator for at least 30 minutes to allow the flavors to fully meld together. Serve chilled with your favorite crackers, fresh bread slices, or melba toast.

Recipe Notes

• Snoek can be quite bony, so be meticulous when flaking the fish to ensure a smooth, pleasant texture for your pate. Double-checking for any stray bones is a good idea.

• While the recipe is delicious immediately after mixing, letting the pate chill for at least 30 minutes in the fridge will allow the flavors to deepen and the texture to firm up, making it even more enjoyable.

• This pate is highly customizable. Feel free to adjust the amount of brandy and lemon juice to suit your preference. A little bit of brandy adds a subtle, complex warmth, while the lemon juice cuts through the richness of the cheese. You could also add a pinch of smoked paprika for extra depth.

• Store any leftovers in an airtight container in the refrigerator for up to three days. It makes a fantastic, quick spread for a sandwich or toast the next day.