So last Friday was National Heritage Day and National Braai Day, here in South Africa. We had the day off, and we were all amped for a big outdoor cooking-eating-drinking fest, with people posting tons of recipes and ideas for the week prior. Now, the boy and I went to his parents for the weekend, and we arrived pretty late. When we got there, we discovered they'd organised a fish braai (barbeque for my non-locals), making snoek (large barracuda) and angelfish. There being only 4 of us, there were tons of leftovers, and something about fish makes it hard to eat the next day. And so it sat.
After the weekend, we were sent home with leftovers, and (surprise!) a huge piece of braaied fish. Now, my hubby, lovely though he is, is a bit particular with leftovers. He'll eat almost anything fresh, but leftovers, particularly fishy leftovers, just don't appeal. And I can understand that. The hard, weird looking scaly beast was yummy when fresh off the fire, but a day or so later, and it starts looking funny. But do I just throw out a perfectly good piece of fish? No sirree! This was destined for the blender!
Now, we've all had tuna mayo, and maybe you've tried smoked snoek pate from the supermarket. But with some leftover fish, a little sour cream and a little effort, you can have your own fish pate, and you're safe in the knowledge that you didn't waste the precious fish!
Again, this is more method than recipe. Depending on how much fish you have, vary your other ingredients to taste.
Braaied Fish Pate (Snoek and Angelfish)
Makes about 250 g pate
Leftover braaied fish
Salt and pepper to taste
- De bone the fish, and crumble the fish into smaller pieces. Make sure you get ALL the bones out, as you don't want to choke people. This is the most time consuming stage, but it's worth it, I promise!
- Put all the deboned fish into a dish, and add a heaped spoon of sour cream, and 2 spoons of mayo.
- Whizz all of it together with a stick blender (or put the whole lot in a food processor and whizz there).
- Scrape down the sides, and add more sour cream or mayo, blending until you get the desired consistency. I like mine a bit thicker, and use it as a spread for bread, but you might want it a little thinner to use as a dip with chips!
PS. Please forgive the absolute lack of pictures on this.. I couldn't find anything on the web that worked, and although I had the best intentions of photographing it, it was all finished before I had the chance. There'll be a next time, so I'll take photos then (yes, even with my bad photography) and I'll repost it then. Sorry!