Smoked Snoek and Sweetcorn Pâte on Brioche toast
For the Pâte:
100g medium fat cream cheese
100g crème fraiche
2 sprigs of thyme, just the leaves
Grated zest 1 lemon
100g smoked snoek, bones removed
100g sweetcorn kernels, cooked
12 Brioche slices, quartered
30ml butter, melted
- Combine all the ingredients in a food processor and pulse until combined but not completely smooth. Set aside.
- Preheat the grill of the oven. Place the brioche slices on a baking tray and brush with the melted butter. Toast the brioche under the grill for 2 minutes until golden.
- Top each Brioche quarter with a spoonful of the pâte and serve with glasses of Póngracz Desiderius.