Preheat the oven to 200°C. Line a baking slide with baking paper. Break a 200g sheet of frozen all-butter puff pastry into shards while still frozen and place on the baking slide. Brush with beaten egg, sprinkle with salt and sesame seeds and bake in the preheated oven, 20 – 30 minutes, until puffed and golden. Remove from oven and allow to cool slightly, about 10 minutes. While the pastry bakes, make the pâté. Add 2 corn on the cobs to a pot of boiling water and boil, about 10 minutes, before rinsing in cold water and cutting the corn kernels off the cobs. In a serving bowl, combine 100g smoked snoek flakes, 80g crème fraîche, 45g mayonnaise, a handful fresh chopped dill, juice and zest of ½ lemon, and the kernels. Season with salt and freshly ground black pepper to taste. Serve with the pastry for dipping and garnish with microherbs.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart