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.
Ingredients
Pâté mixture
- 180 gsmoked snoek, skin and bones removed
- 120 gcream cheese, softened
- 15 mlfresh lemon juice
- 1 tsplemon zest
- 1 smallred chilli, very finely chopped
- 2 tbspflat-leaf parsley, finely chopped
- 1/4 tspblack pepper
To serve
- 100 gtoast or crackers
- 2lemon wedges
Instructions
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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