Smoked snapper pate
This delicious pate tastes great served on triangles of Vogel's toast.
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- Lift the smoked snapper from its skin and then flake the flesh, making sure any small bones are removed.
- Mix the softened butter and finely chopped chives together until smooth and then mix in snapper. Stir in 2 tsb finely grated lemon rind and 2 tsb lemon juice and season to taste with salt and pepper.
- Press pâté into pots that have been greased with butter and refrigerate for at least 1 hour.
- Bring pâté out of the fridge at least 20 minutes before using.
This dish is best matched with
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