I can tell how far my recipe development has come along from my first post on Snoek Pâté to this one. I have a note book in my kitchen and each time I make something I want to blog about I write down exactly what I have used, and what I did with the ingredients. This helps me a lot, as it sometimes takes me months to get my posts from paper to page! I blog when I have time and my memory is not brilliant. In November 2011 I took a trip to Johannesburg and my mom asked me to bring some snoek pâté with me. A trip to Johannesburg involves a 40 minute car ride to the airport and a one hour wait (usually) at the airport before a two hour flight. I then have to wait for my bags and catch the Gautrain to Sandton – it will be at least 5 hours of travelling. I had to ensure that the snoek pâté would stay frozen and so used my very clever lunch containers. They have a freezer block you clip into the lid. The first process was finding some decent snoek and then seasoning it without garlic. My dad is not a fan of garlic and so we could not do our usual braaid snoek recipe. After having some snoek for supper, I allowed the left overs to cool before making the pâté. I then put it into my lunch container, clipped in the freezer block and froze the pâté. I was amazed as by the time I got to my sister’s house 7 hours after leaving the office, the pâté was still frozen. We left it to defrost in the fridge overnight and you could not taste that the pâté had been frozen. This was a huge hit with the people having snacks with us on the Friday night.
- 250 mls snoek flaked
- 45 mls crème fraîche
- 5 mls cream
- 2 spring onions chopped
- 10 g flat leaf parsley chopped
- Salt to season
- place the ingredients into a blender and blend until as smooth as you want it