Few people have not already decided on the menus for their Christmas dinner which is no more than three weeks away. Chances are that you will be serving a hot and “heavy” traditional Christmas dinner and because Christmas day usually comes on a hot time of the year, you might consider something lighter as a starter.
May we suggest this delectable snoek pate which was prepared for us by Lerato Mthimkulu of Rustenburg’s Cooking Academy just over a week ago?
During the past number of weeks you might have noticed students of the Rustenburg Cooking Academy regularly featuring in our “What’s Cooking?” articles. If you or your children are interested in a career in the dining or accommodation industry, don’t hesitate to give the Rustenburg Cooking Academy a call.
This is how Lerato prepared her starter:
Ingredients:
250 g Smoked snoek
¼ cup thick Mayonnaise
¼ cup Crème fraîche
1 T lemon juice
Freshly ground black pepper to taste
Toast, crackers, crudités or small sweet pepper halves for serving
Method:
Flake the fish, taking great care to remove all the fish-bones. Mash the fish with the Mayonnaise and crème fraîche. Add lemon juice and black pepper to taste. Mix well and pack into small serving dish – this is ideal as a filling on freshly baked and/or toasted bread. It is even better as a filling on freshly baked bread which is first dipped in olive oil and slightly “toasted” in a frying pan. There is little doubt that you will give this recipe a prominent page in your new recipe book! Happy Christmas folks!
