Smoked Snoek and Sweetcorn Pâte on Brioche toast

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Póngracz Desiderius

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Smoked Snoek and Sweetcorn Pâte on Brioche toast

Serves 4


For the Pâte:

100g medium fat cream cheese

100g crème fraiche

60ml mayonnaise

2 sprigs of thyme, just the leaves

Grated zest 1 lemon

100g smoked snoek, bones removed

100g sweetcorn kernels, cooked


To serve:

12 Brioche slices, quartered

30ml butter, melted



  1. Combine all the ingredients in a food processor and pulse until combined but not completely smooth. Set aside.
  2. 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.
  3. Top each Brioche quarter with a spoonful of the pâte and serve with glasses of Póngracz Desiderius.