Smoked Snoek Pâté with Fynbos & African Dry Gin

Ingredients

• 400 g smoked snoek, flaked and bones removed
• 250 g cream cheese, at room temperature
• 80 g butter, softened
• 30 ml Cape Craft Lab African Dry Gin
• Juice and zest of 1 lemon
• 2 Tbsp finely chopped chives
• 1 tsp cracked black pepper
• Pinch of fynbos honey (optional)
• Sourdough or ciabatta, toasted, to serve

Method

1. 1

   Flake the snoek carefully, checking twice for bones.

2. 2

   Beat the cream cheese and butter until light and smooth.

3. 3

   Fold in the snoek, gin, lemon juice and zest, chives and pepper.

4. 4

   Taste and balance with a pinch of honey if the smoke is sharp.

5. 5

   Chill for at least 2 hours to set the flavours.

6. 6

   Serve with hot toast and a cold G&T built on African Dry Gin, grapefruit peel and rosemary.