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Smoked Snoek Pate With Gluten Free Crackers
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Lancewood Smoked Snoek Pate With Gluten Free Crackers

Ingredients

Crackers:

2 egg(s) , whites only
30 ml 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

Snoek pâté:

150 g smoked snoek
150 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
50 g LANCEWOOD® Cultured Cream
1 lemon , zest of the whole lemon & juice of half the lemon
30 ml onion(s) , finely chopped
30 ml fresh parsley , chopped
salt & freshly ground black pepper  to taste

To serve:

Consol jar(s)

Method

Crackers:
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.

Snoek pâté:
Flake the snoek into fine pieces in a bowl taking care to discard any skin and bones.

Add the cream cheese, cultured cream, lemon zest and juice, onion and parsley and season to taste.

To serve:
Serve the snoek pâté in a Consol jar alongside the crackers.

Recipe from Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®

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