If you happen to be in possession of leftover braaied snoek, this is the best way to make use of it. Serve it on a baked potato fresh from the fire. And, anyway, who wants to sit in a restaurant when you can stand around a fire?
500 g fresh snoek yields about 250–275 g cooked flaked snoek (bones and skins removed). Fresh fish loses quite a bit of moisture on the braai. Keep that in mind when you buy fresh snoek, especially for this recipe.If you, like me, are prone to snoek pâté cravings, you might sometimes need to make it even when you don’t have leftover braaied snoek on hand. What you do then is to just buy some smoked snoek at your local fishmonger or supermarket as it also works well if you dont have your own smoker on hand.
- about 250 g braaied or smoked snoek
- juice of half a lemon
- 1 tub plain cream cheese (usually about 230–250 g)
- 2 tots plain full cream yogurt
- ½ tot parsley (finely chopped)
- ½ tot chives (finely chopped)
- salt and black pepper
- 4 potatoes
- olive oil
- salt and pepper
- Place the potatoes into the foil, season with olive oil, salt and pepper and wrap tightly. Place into the coals while you make your pâté. After about 40-50 minutes the potatoes will be crisp on the outside and soft and fluffy on the inside.
- Remove all bones and skin from the snoek and then flake the fish thoroughly using your recently washed hands. Make sure you find and remove all the bones.
- Put the flaked snoek in a mixing bowl along with the lemon juice, cream cheese, yogurt, parsley and chives. Now use a fork and mix it into a smooth and spreadable paste.
- Taste the pâté and add salt and pepper if necessary. The amount of salt and pepper you need will obviously depend on how strongly the snoek was seasoned on the braai.
- Spread generously on your baked potatoes.
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