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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