No fish is more traditional to the Cape than the snoek. Fresh snoek is obtainable in season – smoked and frozen snoek is available in most supermarkets throughout South Africa. Smoked snoek is delicious and makes interesting hors d’oeuvres, as well as pies, souffles, quiches and roulades.
Bake Time: 15 min | Serves: 8
500 g cheese shortcrust pastry
500 ml smoked snoek
3 hard-boiled eggs, peeled and finely chopped
125 ml grated Cheddar cheese
250 ml milk OR cream
5 ml chopped parsley
5 ml chopped chives
Press pastry into small ramekins or pie dishes. Combine snoek, hard-boiled eggs and cheese. Beat egg and milk and mix with parsley and chives. Add to snoek mixture and mix lightly. Spoon into ramekins and bake for 15 minutes at 180°C. Sprinkle with a little cheese and serve hot.
Substitute 250 ml smoked snoek and 250 ml fresh snoek for 500 ml smoked snoek.
For wholewheat pies use wholewheat shortcrust pastry.
Use flaky pastry instead of cheese shortcrust pastry.
Use 250 ml chopped crayfish meat and 250 ml chopped white fish instead of snoek.