Snoek Pâté and Roosterkoek
- 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
Shape the bread dough into flattened balls on a floured surface, allow them to rise for 10-15 minutes.
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.
Cut each one in half and set them aside to fill with snoek pâté.
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.
Add snoek, red onion, sour cream, cream cheese, feta, capers and dill to a mixing bowl and mix well to combine.
Season with salt and pepper.
Spread the pâté onto the roosterkoek and serve.