Sun-dried Tomato Pesto, Chilli & Garlic Seasoning, Sun-dried Tomato Quarters
You will need
200 g good quality smoked snoek
250 g cream cheese or creamed cottage cheese
1 T (15 ml) lemon juice
2 t (10 ml) Ina Paarman’s Sun-dried Tomato Pesto
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
½ small onion, chopped
½ cup (125 ml) fresh whipping cream
1 punnet watercress or rocket leaves
1 x 240 g Ina Paarman’s Sun-dried Tomato Quarters in Vinaigrette, drained
Method
Carefully remove skin and all the bones from the snoek and then flake. Blend all ingredients, except cream in a food processor. Whip cream and fold into mixture. Taste and adjust seasoning. Serve with melba toast. Paté has a fridge life of 1 week. It should not be frozen. If you prefer a pinker colour, increase Tomato Pesto to 2½ t (12,5 ml). Cover with cling film and refrigerate until serving time.
To serve
Dish the paté into individual paté pots and sprinkle with a dash of Chilli & Garlic Seasoning. Serve melba toast, watercress or rocket and tomato quarters with the paté.
Variation
Substitute 1 x 200 g tin of pink salmon for snoek. No need to remove the small bones, but peel away dark skin.
Melba Toast
Melba toast keeps well in an airtight container in the fridge or freezer.
½ white sandwich loaf (one day old is easier to slice)
Cut all the crusts off the bread with an electric or sharp serrated knife. Cut this block of bread diagonally across into 2 large triangles.
Slice these triangles into paper-thin slices, place them on a cooling rack on a baking tray and dry out in a warm oven (150°C) for about 20 minutes. Keep in an airtight container for up to a week, or longer if frozen.
