On this beautiful Monday in Cape Town, I share with you the easiest, most delicious recipe for an old South African favourite: Smoked Snoek Pâté (except I used smoked angelfish instead of snoek, but it’s really the same thing!). For those of you in Canada or others who can’t get your hands on smoked snoek or angelfish, I’m sure smoked trout would be a fantastic replacement!
Most store-bought snoek (angelfish) pâtés are made with mayonnaise and who knows what else in terms of preservatives, flavourings, etc… This recipe maintains the healthfulness of the smoked fish by keeping it super simple and clean, the trick being extra thick yogurt. The result is an incredibly creamy and delicious smoked fish pâté, perfect as a healthy appetizer or afternoon snack. Especially with a glass of crisp white wine 🙂
Smoked snoek or angelfish (or smoked trout) (400g)
Half as much thick Greek yogurt* (200g)
1 Tbsp spring onion, finely chopped
2 Tbsp fresh parsley, finely chopped
*I used homemade organic Greek yogurt and strained it through a cheese cloth for longer than usual to make it super thick, more like the consistency of a cream cheese
Simply remove the bones from the fish (they should be quite large and easy to find) and mash the fish in a bowl with a fork until it’s broken up into little pieces. Add the rest of the ingredients and mix well. Serve with crackers and chilled white wine. If you’re in South Africa, pick up a box of those mediterranean Salticrax – they go really nicely!