Smoked Snoek Pâté & Gluten Free Crackers
For the crackers:
2 egg whites
30g Huletts castor Sugar
20g coconut oil, melted
60g rice flour
100g rolled Oats
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.