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2 egg whites
30 ml Huletts castor sugar
20 ml coconut oil, melted
60 ml rice flour
100 ml rolled oats
20 ml linseeds
20 ml sesame seeds
20 ml chia seeds
150 g smoked snoek
150 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
50 g LANCEWOOD® Cultured Cream
Zest of 1 lemon, juice of half
30 ml onion, finely chopped
30 ml parsley, chopped
Salt & freshly ground black pepper to taste
Preheat the oven to 170°C. Whisk together the egg whites and the sugar until the sugar is completely dissolved – the mixture should be foamy, but not necessarily have stiff peaks. Stir in the coconut oil. Mix in rice flour, oats, linseeds, sesame seeds and chia seeds and press into a baking sheet to make a thin layer. Bake for 15 – 20 minutes or until golden brown and crispy. Remove from the oven and leave to cool. Once cooled break into pieces.
Flake the snoek into fine pieces in a bowl taking care to discard any skin and bones. Add the LANCEWOOD® Medium Fat Cream Cheese, LANCEWOOD® Cultured Cream, lemon zest and juice, onion and parsley and season to taste.
Serve the snoek pâté in a Consol jar alongside the crackers.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®
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