No matter where in the world you are, whether it’s Sydney, London, or Vancouver, some things just taste like home. For many South African expats, the smoky, savoury flavor of a classic snoekbraai is one of them. It’s the taste of a long weekend, family gatherings, and that unique West Coast air. But what do you do when the fire is out and you have leftover fish? You create another proudly South African treasure: snoek pate.
This simple snoek recipe is for anyone longing for a piece of home. It’s a way to turn yesterday’s feast into today’s delicious snack, bringing the authentic flavour of a snoek braai back to your kitchen, no matter how many miles away you are.
More than just fish: The Snoek tradition
For those unfamiliar, snoek is a long, bony fish found in the cold waters off the Cape. It’s a cornerstone of the Western Cape’s culinary identity. The tradition of braaing snoek is a true art form—the fish is often basted with a sweet and tangy mix of apricot jam and garlic butter, then cooked over open coals until it’s just right. It’s a flavour that’s hard to replicate.
Making a smoked snoek pate from the leftovers is a tradition born from practicality and a love for the ingredient. It ensures that not a single flake of this precious West Coast snoek goes to waste. It’s a smart, resourceful practice that results in something truly special.
Your Homemade Snoek Pate Recipe
Even if you’ve seen a version at your local grocer, nothing compares to making it yourself. While a Woolworths smoked snoek pate recipe might be a good starting point, using your own leftover Snoek carries the authentic smokiness of the braai.
This recipe for snoek pate is incredibly simple and offers an easy low effort solution for your leftovers.
Ingredients:
- About 250g of leftover braaied snoek: If you don’t have leftovers, you can often find imported smoked snoek at specialty stores.
- 1 tub (250g) of full-fat cream cheese: This provides a rich, creamy base.
- 2 tablespoons of good-quality mayonnaise: Adds a bit of tang and extra smoothness.
- Juice of half a lemon: This is essential to cut through the richness of the oily fish.
- 1 tablespoon each of finely chopped parsley and chives: For a touch of freshness.
- Salt and freshly ground black pepper: To taste.
Method:
- Prepare the Snoek: This is the most important step. Snoek is known for its many fine bones. Carefully flake the cold fish with your hands, feeling for any stray bones and removing all the skin. Your goal is to have a clean pile of flaked fish.
- Mix the base: In a bowl, combine the cream cheese, mayonnaise, and lemon juice. Use a fork or a small whisk to mix it until it’s smooth and well-combined.
- Combine everything: Add the flaked snoek and the fresh herbs to the creamy mixture.
- Create the pate: Use a fork to mash the fish into the cream cheese. For a more rustic, textured pate, keep it slightly chunky. If you prefer a smoother consistency, you can use a food processor and pulse it a few times—just be careful not to over-mix it into a paste.
- Season and chill: Give your snoek pate a taste. The fish will already be salty from the snoekbraai, so add pepper first, then salt if needed. Cover the bowl and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully.
How to serve and enjoy your pate
You’ve made a fantastic snoek pate that tastes just like home. Now, how do you serve it?
- The classic way: Spread generously on crackers, toast, or slices of a fresh baguette for an easy, satisfying snack.
- The “lekker” lunch: It makes a brilliant sandwich filling on rye or sourdough bread, perhaps with a few slices of cucumber for crunch.
- The “fancy” appetizer: Serve it as a dip with a platter of fresh vegetables for a slightly more elegant presentation when you have guests.
This pate is more than just a recipe; it’s a connection to South African heritage. It’s a reliable way to bring familiar comfort to your table, offering a seamless transition from a festive braai to a simple, delicious meal. We understand that navigating life abroad has its complexities, but enjoying a taste of home shouldn’t be one of them.
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