This is a creamy fish pâté or dip
usually served on a crusty slice of bruschetta. I suggest that it is used as a dip for vegetable crudités or as I have served it here on a slice of cucumber if you want to cut the carbs.
The Italian recipes use 100% olive oil, but I usually buy very intense flavoured oils and this will overpower the subtle fish flavours, so I use 50% canola oil. I also add 25ml good quality creamy mayo to add to the texture….. no Italian will do that! The commercial mayonnaise contains an emulsifying agent that helps bind the oil.
For 250ml dip you need
Approximately 250ml smoked snoek, flaked, skin, bones and dark flesh removed (donate the skin to a happy cat!)
100ml good quality extra virgin olive oil
100ml canola oil
25ml good quality French style mayonnaise (optional)
10ml lemon juice
Salt and pepper to taste, taste at end as the snoek may be salty. It Italy reconstituted dried, salted cod is used, so salt is seldom added
In Italy the old school method beats requires the oil to gradually be beaten in using a wooden spoon! But modern recipes call for an electric blender, thankfully!
Place the fish, mayo and lemon juice in a blender or food processor. Beat until it is smooth and then slowly drip the olive oil in until the mixture is thick and smooth.
Taste and adjust the seasoning if necessary!
Refrigerate until required.