350g (12oz) Smoked Snoek (or smoked salmon or smoked mackerel)

120g (4oz) soft butter

1 tbs lemon juice

pinch ginger powder

3 tbs fresh cream

1 tbs horseradish cream
1 tbs lemon rind
Salt and freshly ground black pepper to taste.

 

  

• Remove the skin and bones and flake the fish

• Blend all ingredients

• Taste and adjust seasoning

• Refrigerate.

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TIPS

* It can be kept in the fridge for up to 1 week

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Serving Suggestions:

As a dip with Greek Salad and crusty baguette or crudités.

As part of a Bruschettas tray and decorate with sliced radishes

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