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Snoek Pâté and Roosterkoek

Snoek Pâté and Roosterkoek

Ingredients

  • FOR THE ROOSTERKOEK:
  • 400-500g bread dough
  • FOR THE SNOEK PATE:
  • 1 cup smoked snoek, flaked
  • ½ red onion, very finely diced
  • ½ cup Clover sour cream
  • 1/3 cup cream cheese
  • ¼ cup Clover feta cheese, crumbled
  • 2tbsp apricot jam
  • 1tbsp Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
  • 1tbsp capers
  • Handful dill, finely chopped
  • Salt and pepper to taste

Instructions

1

Shape the bread dough into flattened balls on a floured surface, allow them to rise for 10-15 minutes.

2

Place the bread balls onto a braai grid and place over evenly distributed coals and allow to cook for 15-20 minutes on each side, until crispy on the outside and hollow on the inside when tapped.

3

Cut each one in half and set them aside to fill with snoek pâté.

4

Bring a sauce pan to a medium-high heat, add oil, flaked snoek and apricot jam. Allow to caramelise for 3-4 minutes, then set aside to cool.

5

Add snoek, red onion, sour cream, cream cheese, feta, capers and dill to a mixing bowl and mix well to combine.

6

Season with salt and pepper.

7

Spread the pâté onto the roosterkoek and serve.

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