Hot Smoked Snoek Pâté with Melba Toast

Serves: 6

Prep Time: 15 min
Cook Time: 40 min

Accessories: Silicone BBQ Mitt, Jack Daniels Wood Chips, Stainless Flexi Grilling Basket


  • 500 gr, fresh snoek fillets
  • 1 cup jack daniels wood chips soaked in water for at least 1 hour/the night before
  • 1 lemon, sliced.
  • 1 tub (250gr) plain cream cheese
  • 2 tablespoons thick plain yogurt
  • 1 stalk celery, grated
  • 2 tablespoons freshly chopped basil
  • 2 tablespoons freshly chopped coriander
  • Juice of one lemon
  • Pinch of chili flakes
  • Salt and black pepper to season
  • Olive oil to serve


  1. Fill the fire ring with charcoal and light with Greenfire Eco-Firelighters, allowing the coals to burn red.
  2. Close the egg lid and allow temperature to reach 180 degrees Celsius.
  3. Next, transfer the soaked Jack Daniels wood chips over the coals. Insider’s Tip: To pre-soak or not the wood chips is quite a personal choice!
  4. Place the stainless steel cooking grid on top.
  5. Dry the fillets with paper towel and arrange the snoek fillets in the Stainless Flexi Grill Basket with a few slices of lemon.
  6. Next, position the basket with the snoek fillets on the grid.
  7. Close the lid and allow the fillets of snoek to smoke for 40 – 50min, turning the basket with detachable handle, every 30 minutes. Cooks notes: Even though hot smoking fish (like salmon) can take a couple of hours, these fillets of snoek were quite thin and was done in less than an hour.  For a deeper, smokier taste, you can leave the snoek in the egg for longer. As the smoked snoek fillets will be shredded, there is no risk of overcooking.
  8. After smoking time, remove the fillets from the basket and leave to cool.
  9. Carefully remove the bones from the snoek and place the shredded fish in a food processor with the cream cheese, yogurt, celery, herbs and spices.
  10. Pulse until you have a thick Pâté, season to taste.
  11. Transfer to a serving bowl and refrigerate until use.

 Homemade Melba Toasts



  • 1 ciabatta loaf, sliced lengthwise
  • ½ cup softened butter
  • 3 tablespoons freshly chopped basil



  1. With a rolling pin, flatten each slice of ciabatta until thin.
  2. Mix the butter and basil in a mixing bowl.
  3. Spread the bread on both sides with basil butter.
  4. Place the slices of bread on the grid next to the flexi basket, for 5 minutes on each side, or until toasted.
  5. Serve with Snoek Pâté.

Recipe courtesy of Anina Meyer of Anina’s Recipes.











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