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South African Smoked Snoek Pâté is a simple classic and so delicious treat.
In anticipation of having guests over for a braai (BBQ) or light lunch this weekend, then you need to make this starter as it will go down extremely well when served with a selection of crackers, cheese, pickles, and fresh fruit.
What is another name for Snoek fish?
Its scientific name is Thyrsites atun and it is called the Barracouta in New Zealand and Australia – and this name gives you an idea of why it is often a ‘game’ fish targeted by recreational line-fishers from ski boats.
Is smoked Snoek healthy?
“Cape snoek is often seen as a low-value fish, but it is in fact a healthy, relatively cheap high-protein, low-fat food source that is high in ‘good’ omega-3 fatty acids,” Henning summarizes the findings. “Snoek is, therefore, an important and healthy source of protein,” adds Hoffman.
What does Snoek taste like?
Snoek is one of the great culinary pleasures of the Western Cape (the province surrounding Cape Town). The flesh is oily and presumably packed with all the health benefits that oily fish brings; the meat is firm and strongly flavored, rather like mackerel on steroids.
Similar Recipe
Why not take a look and check out the other Smoked Snoek recipes we have on the blog?
Snoek Paté
This is a delicious and common dish for people in the Cape Town area and along the coast and is usually enjoyed on bread or crackers! Super delicious Snoek Paté
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A classic South African Smoked Snoek Pâté
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 250g bowl 1x
- Category: Breakfast and Brunch
- Method: Easy
- Cuisine: South African
Description
Delicious homemade smoked snoek pate with toasted whole wheat bread.
In anticipation of having guests over for a braai (BBQ) or light and lunch this weekend, then you need to make this starter as it will go down well when you serve this smoked snoek pâté with a selection of crackers, cheese, pickles, and fresh fruit.
Ingredients
- 250 g Deboned smoked snoek fish
- 1 medium Red onion
- 1 lemon – freshly squeezed lemon juice
- 3 Tbsp Nola sandwich cream OR fresh cream OR mayonnaise
- 1 tsp dried parsley
- 1/2 tsp peri-peri spice
- 1 tsp Fisherman spice seasoning
Instructions
- Blend all above in the food processor until a smooth paste.
- Serve on crackers or toasted bread
Notes
Prepared, tried, and tested Feriel Sonday from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 234
- Sugar: 14.9 g
- Sodium: 96.1 mg
- Fat: 8.5 g
- Carbohydrates: 43.6 g
- Fiber: 15.6 g
- Protein: 7.8 g
- Cholesterol: 2.5 mg
Keywords: Pâté
Here in New Zealand Barracouta is considered a rubbish fish because of worms and bones. A couple of days ago I caught one. No apparent worms so undeterred I canned the fillets (process dissolves the bones) for a result intermediate between Mackerel and Tuna. Then I smoked the frame and made up a recipe for pate from the picked-off meat. Then I looked for an actual recipe and found yours- which is the same, though will use your spices next time.
Hi Kevin, Yes Snoek and New Zealand Barracouta are the same species. I have never eaten New Zealand Barracouta but love Snoek. Now in Canada obviously its something that we do not get here. I am happy to hear that you tracked this recipe and hope you will enjoy it and once you made it let me know how it turned out for you using New Zealand Barracouta