Golden shards of crisp puff pastry make a delicious accompaniment to this creamy corn and smoked snoek pâté. Perfect for entertaining!
Recipe and styling by Claire Ferrandi; Photograph by Dylan Swart
Corn and smoked snoek pâté with puff pastry dippers
SERVES 4 | TOTAL TIME 30 mins
- 200g sheet all-butter puff pastry, frozen
- 1 egg, lightly beaten
- 1 tbsp sesame seeds
- 2 corn cobs
- 100g smoked snoek flakes
- 80g crème fraîche
- 45g mayonnaise,
- handful fresh chopped dill,
- juice and zest of ½ lemon
PREHEAT the oven to 200°C. Line a baking tray with baking paper.
SNAPpuff pastry sheet into shards while still frozen and place on the baking tray. Brush with beaten egg and sprinkle with sesame seeds and salt.
BAKE for 20 – 30 minutes, until puffed and golden. Remove from oven and allow to cool slightly, about 10 minutes.
PLACE corn cobs into a pot of boiling water and boil for 10 minutes. Rinse in cold water and cut the corn kernels off the cobs.
IN a serving bowl, combine smoked snoek flakes, crème fraîche, mayonnaise, dill, lemon juice and zest and the kernels. Season with salt and freshly ground black pepper to taste. Garnish smoked snoek pâté with microherbs and serve with the puff pastry on the side for dipping.
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