We’re always looking for a recipe that can be whipped up in minutes!
This snoek and sundried tomato pâté with chargrilled ciabatta toast is the ultimate quick and easy, equally delicious lunch recipe. Perfect for those summer days when you just want a light but nutritious meal – and the best part? The kids will love it and it’s perfect for weekend entertaining as well.
Snoek and sundried tomato pâté with chargrilled ciabatta toast
Ingredients
SNOEK AND SUNDRIED TOMATO PÂTÉ
- 200g smoked snoek
- 100g cream cheese, at
- room temperature
- 115g French-style mayonnaise
- handful dill fronds, roughly chopped + extra, to garnish
- handful chives, chopped + extra, to garnish
- zest and juice of 1 small lemon + extra juice, if needed
- 70g marinated sundried tomatoes, drained and roughly chopped
- salt and freshly ground black pepper, to taste
- chargrilled ciabatta slices, to serve
Instructions
Flake your snoek into a medium bowl (using your hands is best), removing any skin and bones as you go – snoek bones are very fine and there are many, so carefully work through the fish to ensure all bones are removed. Add the remaining ingredients to the bowl of snoek flakes and stir well to combine. Season to taste and add a little more lemon juice, if needed.
Serve with chargrilled ciabatta slices alongside to carry the pâté. Garnish with a scattering chopped dill fronds and chives.
ALSO SEE: Chargrilled sweet potato salad with hummus and smoked snoek
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
