Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote

July 29, 2016 (Last Updated: November 15, 2018)
Print Recipe

Smoked snoek pâté with sesame mosbolletjie French toast and black cherry compote

Serves: 4 – 6
Cooking Time: 45 minutes

Ingredients

  • SNOEK PÂTÉ
  • 125g cream cheese, at room temperature
  • 100g good-quality shop-bought
  • mayonnaise
  • 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

Instructions

1

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.

2

For the French toast, heat the olive oil in a large frying pan over medium heat.

3

In a separate shallow bowl, whisk the eggs and salt until smooth and runny.

4

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.

5

For the cherry compote, combine the cherries, sugar and salt in a small saucepan over medium heat and cook, stirring occasionally, 10 minutes.

6

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.

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July 29, 2016 (Last Updated: November 15, 2018) By
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