Recipe: Smoked snoek fish cakes with homemade tartar sauce from Hope Restaurant at Diemersfontein

Saturday, 8 June, 2024
Diemersfontein
This June, Diemersfontein's chef Calvin shares a recipe for smoked snoek fish cakes with home- made tartar sauce that pairs well with Diemersfontein Chenin Blanc.

Hope Restaurant at Diemersfontein's chef, Calvin, shares a recipe for smoked snoek fish cakes with homemade tartar sauce to pair with Diemersfontein Chenin Blanc.

Recipe: Smoked snoek fish cakes with home-make tartar sauce

Ingredients

  • 500g Smoked snoek, flaked
  • 4 Red onions, sliced
  • 5 Garlic cloves, chopped
  • 1kg roughly mashed potatoes
  • 3 tsp Smoked paprika
  • 1/2 cup Fresh parsley, chopped
  • 1 Lemon, zest and juice
  • Seasoned flour for dusting
  • 2 XL Eggs
  • Dijon Mustard
  • 1 tbsp Apricot jam
  • 15ml Canola oil
  • 4 tbsp Dill pickles, chopped
  • 2 tbsp Capers, chopped
  • 3 tbsp Fresh parsley, chopped
  • Salt and pepper to taste
  • Salad to serve

Method

  1. To make the fish cakes, fry the onion and garlic in olive oil until soft and translucent. Allow to cool slightly.
  2. In a large bowl, combine the smoked snoek, mashed potatoes, onion mixture, smoked paprika, parsley and the juice of the lemon. Check the seasoning and adjust to your taste.
  3. Form handfuls of the mixture into fish cakes and dust with the seasoned flour.
  4. Place on a greased tray and refrigerate for 20 to 30 minutes.
  5. In the meanwhile, make the tartar sauce. In a blender, combine the egg yolks, mustard, the remaining lemon juice, apricot jam and salt. Blend for 30 seconds.
  6. With the blender running, slowly pour in the canola oil. If the homemade mayo gets a bit thick, you can add a few tablespoons of water before continuing with adding the oil. Taste the mayo and adjust the seasoning to your taste.
  7. Once ready, add the chopped sill pickles, capers and parsley, and adjust the seasoning again.
  8. To cook the fish cakes, heat canola oil in a large frying pan and fry the cakes until golden brown on both sides. Drain on kitchen paper after frying.
  9. Serve with tartar sauce, lemon wedges and salad.

These smoked snoek fish cakes with homemade tartar sauce pairs beautifully with the Diemersfontein Chenin Blanc!