Ingredients
Smoked Snoek Pate
- 230 grams smoked snoek or trout, bones and skin removed
- ⅓ cup mayonnaise
- ½ cup chunky cottage cheese
- 1 tbsp dill and extra for garnishing
- Juice from 1/2 a lemon juice
- ¼ tsp fine sea salt
- 1 small red onion finely diced
- 1 tbsp capers
- ¼ tsp coarsely ground black pepper
- light drizzle of olive oil
Mini Flapjacks
- 1 cup cake flour all purpose flour
- 2 tsp baking powder
- ⅔ cup milk
- Juice from 1/2 a lemon juice
- pinch of coarsely ground black pepper
- pinch of salt
Instructions
Mini Flapjacks
- Add the flour and baking powder together. Mix until well combined.
- Add milk, fresh lemon juice, pepper and salt. Mix until well combined.
- Heat a large frying pan to a medium heat and line with a small amount of vegetable oil or cooking spray. Dollop 1/4 cup worth batter and swirl around creating a circle. Repeat and cook for 30 seconds -1min per side.
Smoked Snoek Pâté
- Remove the bones and skin from the smoked snoek and discard. Add the flaked meat in a medium bowl.
- Add mayonnaise, cottage cheese, fresh dill, lemon juice, and salt. Mix until well combined. Note: some prefer a finer texture and others on the chunkier side, this depends on your personal preference.
- Spread the pate onto your serving. Garnish with freshly diced red onions, capers, dill, coarsely ground black pepper and a light drizzle of olive oil. Serve with the flapjacks and dig in!