Pâté is simply a mixture of ground seafood, meat or vegetables, and often a combination of several different base ingredients. Smoked snoek pâté is a delicious candidate for pâté.
250 g butter, softened
wholegrain mustard to taste
prepared English mustard to taste
100 ml brandy
500 g smoked snoek, boned and flaked
salt to taste
freshly ground black pepper
Beat the butter in a mixing bowl until creamy
Add the mustards and beat to mix well
Add the brandy and beat well
Add the flaked snoek and mix well to combine thoroughly
Season and pack into earthenware jars. Chill until firm
Serve with biscuits, melba toast or wholewheat bread.
The pâté will keep for about 1 week, refrigerated.
Although yellow margarine may be used, pâté made with butter will be firmer and have a better flavour.
It is easy to make larger quantities of this pâté if you are feeding a crowd; simply ensure that the quantity of snoek is double that of the butter. Adjust the quantity of brandy to taste.
Cuisine: South African