Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote
- SNOEK PÂTÉ
- 125g cream cheese, at room temperature
- 100g good-quality shop-bought
- juice of ½ lemon
- small handful fresh parsley, roughly chopped
- 100g smoked snoek, flaked
- salt and freshly ground black pepper, to taste
- SESAME MOSBOLLETJIE FRENCH TOAST
- 15ml (1 tbsp) olive oil
- 2 large eggs, beaten
- pinch salt
- 100g butter
- 6 – 8 thick slices mosbolletjie bread
- 60g sesame seeds
- BLACK CHERRY COMPOTE
- 1 x 425g tin pitted black cherries,
- liquid discarded
- 100g sugar
- pinch salt
- fresh herbs, to garnish
For the snoek pâté, beat the cream cheese and mayonnaise together until smooth. Stir in the lemon juice, parsley and smoked snoek and season to taste.
For the French toast, heat the olive oil in a large frying pan over medium heat.
In a separate shallow bowl, whisk the eggs and salt until smooth and runny.
Place the butter in the pan. While the butter is melting, dip a piece of bread into the egg mixture, sprinkle with sesame seeds on both sides and pan-fry until golden, about 2 minutes on each side. Fry the French toast in batches and continue until all have been cooked. Set aside on a plate.
For the cherry compote, combine the cherries, sugar and salt in a small saucepan over medium heat and cook, stirring occasionally, 10 minutes.
To serve, slice the French toast into thirds. Arrange on a serving platter and garnish with fresh herbs. Place the pâté and cherry compote in separate bowls to spread onto the toast slices.