This wonderful recipe comes from Michael Olivier, using Oryx Smoked Desert Salt. It was a new cooking technique he tried one day whilst on a film shoot – smoking a piece of fish in a Le Creuset Casserole.

Michael advises that it can be done either with Snoek or Angelfish, both SASSI friendly fish. For this, he uses Angelfish, bought beautifully skinned and boned from Woolworths.

As Michael explains, it’s a very simple prodecure. “I had a sheet of silicone baking paper on which I placed the fish. I seasoned it with Oryx Desert Salt, the smoked variety, to enhance the smokiness of the fish and gave it a good grind of Oryx Black Pepper. The salt comes from pristine salt pans in the Kalahari and is smoked by a professional smoker in Theewaterskloof.”

Place this on the one side of the casserole, and on the other place a small glass bowl with a glowing piece of charcoal in it, 100% Restaurant quality Charcoal (available at Woolworths). On top of the Charcoal, place some large hickory wood chips. Once the chips are smoking gently, put the lid on and placed the casserole over a low gas flame and left it there for 10-12 minutes in the smoke until it it just perfectly cooked. Allow to cool and then used it with this recipe.

You’ll need

  • 250g smoked Angelfish or Snoek
  • 150ml sour cream or Créme Fraiche
  • 125g soft butter
  • grated rind and juice of one lemon
  • Oryx Smoked Salt – taste carefully before seasoning
  • freshly milled Oryx Black Pepper
  • 4 spring onions, green part included, well washed and chopped
  • 2 Tbs finely chopped parsley
  • 1 Tbs chopped capers

Shred the snoek between the fingers and place in the bowl of a food processor. Add the sour cream, butter, lemon rind and juice.  Season with freshly milled black pepper. Process till smooth.  Stir in the spring onions and capers. Taste for seasoning and add more lemon juice or white wine vinegar and more freshly milled black pepper if required. The paté can be packed into a china pot and covered in melted butter, or simply placed on a plate.  It is usually served either with Melba Toast, a slice off a baguette or with wholewheat seed loaf and butter.

Serves 6

For the original feature, visit Michael’s site Michael Olivier.