For the pâté:
150g smoked snoek
150g cream cheese, at room temperature
50g sour cream
1 lemon (zest of whole lemon, juice of half)
2 Tbs finely chopped onion
2 Tbs chopped parsley
Pinch Salt and pepper

For the toasted ciabatta:
1 ciabatta loaf
Salt and pepper
Olive oil

To serve:
Micro herbs
Baby radishes

Flake the snoek into fine pieces, discarding any skin and bones.
To the snoek, add the cream cheese, sour cream, lemon zest, lemon juice, onion, parsley and season to taste.
For the toasted bread, slice the ciabatta into ½ cm slices, then season and drizzle with olive oil.
Heat a griddle pan, then toast the bread on both sides until golden.
Spread a generous amount of pâté onto the toasted bread, then top with micro herbs and baby radishes.