For the crackers
2 Egg whites
30 Grams Huletts castor sugar
20 Grams Coconut oil (melted)
60 Grams Rice flour
100 Grams Rolled oats
20 Grams Linseeds
20 Grams Sesame seeds
20 Grams Chia seeds
For the snoek pâté
150 Grams Smoked snoek
150 Grams Lancewood cream cheese (at room temperature)
50 Grams Lancewood cultured cream
2 Tablespoons Finely chopped onion
2 Tablespoons Chopped parsley
Pinch of salt & pepper
Preheat oven at 170°C.
Whisk together egg whites and sugar until sugar dissolves – the mixture will be foamy, but not necessary to have stiff peaks.
Stir in coconut oil.
Mix in rice flour, oats and seeds then press into a baking sheet to make a thin layer.
Bake for 15-20 minutes or until golden brown and crispy.
Remove from the oven, leave to cool then break into pieces.
Flake the snoek into fine pieces, discarding any skin and bones.
To the snoek, add the cream cheese, cultured cream, lemon zest, lemon juice, onion, parsley and season to taste.