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February 23, 2017
Facts on zebra in Namibia
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SMOKED HADDOCK PÂTÉ
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”black” style=”dotted” border_width=”3″][vc_column_text]Francois Ferreira has mentored me as chef for many years. In the 1980s he was the chef of Dr Louis Pienaar, the last Administrator General in Namibia. I met Francois by chance and was mesmerised by this wizard of the most fabulous food. His passion for and knowledge of food had me in awe. We became the best of friends and he is still the first person I phone for advice on this, that or the other. He made this paté for us one weekend when we all went to Swakopmund. It was so delicious that I had to have the recipe. I have used this recipe many times for big and small functions for a starter, or as a pre-dinner snack with bread or salty biscuits.
Serve with a baguette with drinks. If you still have your grandmother’s little fish moulds, use them to serve the paté as a starter.[/vc_column_text][vc_separator color=”black” style=”dotted” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
INGREDIENTS
750 g smoked haddock, skins removed
225 g cream cheese
30 ml cream
10 ml lemon juice
Salt and black pepper
Parsley
30 ml gelatine dissolved in hot water
Dash of Tabasco sauce
15 ml tomato sauce
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Boil fish in water until soft. Liquidise.
Mix cream cheese, cream, salt, pepper and parsley and liquidise with the fish.
Add cooled gelatine and mix well.
Pour into a bread pan or other mould and refrigerate.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
When used as a starter, serve with a sauce:
500 ml plain yogurt
15 ml whole-grain mustard
Salt and freshly ground black pepper
Dash of lemon juice
15 ml tomato sauce
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Mix the ingredients together and serve with the haddock terrine.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
