Chilli Snoek Pâté

250 g oak-smoked snoek [or any similar smoked white fish] 1 red chilli, halved and deseeded a big pinch of coarse salt half a clove of fresh peeled garlic ½ tsp (5 ml) finely grated lemon zest 2 T (30 ml) soft butter 3 T (45 ml) crème fraîche milled black pepper 1 T (15 ml) finely chopped fresh coriander [cilantro]

Flake the fish into a small bowl and remove all bones. Put the chilli into a small mortar with the salt and garlic; pound to paste. If you don't have a mortar, finely chop the chilli and garlic and mash into a paste with the salt using the back of a spoon or a knife. Set aside.

Scrape the chilli and garlic paste into the bowl of a food processor fitted with a metal blade. Add the flaked fish and all remaining ingredients. Pulse lightly to combine without pulverising the fish. Tip the mixture into a little bowl and refrigerate for three to four hours.

Serve with sliced wholewheat seed loaf or crackers.

Serves six as an appetiser or dip.

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