For the crackers:

2 egg whites

30g Huletts castor Sugar

20g coconut oil, melted

60g rice flour

100g rolled Oats

20g linseeds

20g sesame seeds

20g chia seeds

For the snoek pâté:

150g smoked snoek

150g Lancewood cream cheese, at room temperature

50g Lancewood cultured cream

1 lemon (zest of whole lemon, juice of half)

2 Tbs finely chopped onion

2 Tbs chopped parsley

Pinch Salt and pepper

Preheat oven at 170°C.

Whisk together egg whites and sugar until sugar dissolves – the mixture will be foamy, but not necessary to have stiff peaks.

Stir in coconut oil.

Mix in rice flour, oats and seeds then 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, leave to cool then break into pieces.

Flake the snoek into fine pieces, discarding any skin and bones.

To the snoek, add the cream cheese, cultured cream, lemon zest, lemon juice, onion, parsley and season to taste.