Snoek Pâté

This snoek pâté is smoky, creamy, bright with lemon, and lifted by fresh parsley and a gentle chilli kick. It is quick to make, deeply savoury, and perfect spread over crisp toast or crackers for an easy classic starter.

Nutrition · per serving

446kcal

29gProtein

19gCarbs

28gFat

1gFiber

2 servings

Ingredients

9 items

Pâté mixture

smoked snoek, skin and bones removed180 g

cream cheese, softened120 g

fresh lemon juice15 ml

lemon zest1 tsp

red chilli, very finely chopped1 small

flat-leaf parsley, finely chopped2 tbsp

black pepper1/4 tsp

To serve

toast or crackers100 g

lemon wedges2

Tips

•If your smoked snoek is very dry, loosen the pâté with 1-2 teaspoons of extra lemon juice or a spoonful of cream cheese.
•For a smoother finish, pulse the mixture briefly in a food processor, but avoid over-blending or it can become pasty.
•This pâté keeps well in the fridge for up to 2 days in a covered container.
•It is excellent as a starter, tea-time snack, or part of a South African-style platter.

Steps

1
Check the smoked snoek carefully and remove every pin bone and any skin. Flake the flesh into a bowl. Finely chop the chilli and parsley, zest and juice the lemon, and let the cream cheese soften for easier mixing.
180 g smoked snoek, skin and bones removed1 small red chilli, very finely chopped2 tbsp flat-leaf parsley, finely chopped15 ml fresh lemon juice1 tsp lemon zest120 g cream cheese, softened
2
Add the cream cheese, lemon juice, lemon zest, chopped chilli, parsley, and black pepper to the snoek. Mash with a fork for a rustic texture, or stir more vigorously until smoother. Taste and adjust with a little more lemon juice if you want a brighter pâté; smoked snoek is usually salty enough, so extra salt is rarely needed.
180 g smoked snoek, skin and bones removed120 g cream cheese, softened15 ml fresh lemon juice1 tsp lemon zest1 small red chilli, very finely chopped2 tbsp flat-leaf parsley, finely chopped1/4 tsp black pepper
3
Spoon the pâté into a serving bowl and let it stand for about 5 minutes so the flavours meld and the cream cheese loses its fridge chill. This also makes it easier to spread.
4
Serve with toast or crackers and lemon wedges on the side. For the best texture, spread generously and finish with an extra squeeze of lemon just before eating.
100 g toast or crackers2 lemon wedges

Origin & History

Snoek is a much-loved fish in South Africa, especially in the Western Cape, where it has long been eaten smoked, grilled, or curried. Smoked snoek pâté is a classic way to turn this strongly flavoured local fish into an easy spread for entertaining. The combination with cream cheese and lemon reflects a practical, modern home-style approach popular in many South African households.

southafrican snoek smoked-fish pate beginner starter quick classic

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Steps

Check the smoked snoek carefully and remove every pin bone and any skin. Flake the flesh into a bowl. Finely chop the chilli and parsley, zest and juice the lemon, and let the cream cheese soften for easier mixing.

180 g smoked snoek, skin and bones removed1 small red chilli, very finely chopped2 tbsp flat-leaf parsley, finely chopped15 ml fresh lemon juice1 tsp lemon zest120 g cream cheese, softened

Add the cream cheese, lemon juice, lemon zest, chopped chilli, parsley, and black pepper to the snoek. Mash with a fork for a rustic texture, or stir more vigorously until smoother. Taste and adjust with a little more lemon juice if you want a brighter pâté; smoked snoek is usually salty enough, so extra salt is rarely needed.

180 g smoked snoek, skin and bones removed120 g cream cheese, softened15 ml fresh lemon juice1 tsp lemon zest1 small red chilli, very finely chopped2 tbsp flat-leaf parsley, finely chopped1/4 tsp black pepper

Spoon the pâté into a serving bowl and let it stand for about 5 minutes so the flavours meld and the cream cheese loses its fridge chill. This also makes it easier to spread.

Serve with toast or crackers and lemon wedges on the side. For the best texture, spread generously and finish with an extra squeeze of lemon just before eating.

100 g toast or crackers2 lemon wedges

Origin & History