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
- To make the fish cakes, fry the onion and garlic in olive oil until soft and translucent. Allow to cool slightly.
- 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.
- Form handfuls of the mixture into fish cakes and dust with the seasoned flour.
- Place on a greased tray and refrigerate for 20 to 30 minutes.
- 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.
- 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.
- Once ready, add the chopped sill pickles, capers and parsley, and adjust the seasoning again.
- 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.
- Serve with tartar sauce, lemon wedges and salad.
These smoked snoek fish cakes with homemade tartar sauce pairs beautifully with the Diemersfontein Chenin Blanc!