Name: Snoek Salad (Snoek mixture)
Yield: 4
Cuisine: European
Ingredients: 400 g smoked snoek, flaked and bones removed; 1 cup (250 ml) cooked mielies (removed from cob); ½ cup (6-8) dried apricots, chopped; ¼ cup (60 ml) roasted peanuts; 2 spring onions, chopped; ½ red onion, chopped; Mustard salad dressing; 1 cup (250 ml) mayonnaise; 1 cup (250 ml) full cream Greek yoghurt; ½ cup (125 ml) grain mustard; 2 t (10 ml) mustard powder; 2 t (10 ml) chopped garlic; 1 tbsp. (10 ml) chopped ginger; 2 tbsp. (30 ml) honey; Juice and rind of one lemon; Fresh coriander leaves

Recipe: Vickie de Beer. Image: Lee Schwagele

Sweet potato toast

Cut 2-3 radishes into thin slices.
Heat 2 tbsp. (30 ml) vinegar, 2 tbsp. (30 ml) sugar and ¼ c (60 ml) water in a microwave oven for 30 seconds, or until the sugar has melted.
Cut 1 medium sweet potato in 1 cm slices and place on a bread toasting pan on high heat for 2 rounds until golden and soft
Mix 1 cup snoek mixture (recipe below) with ½ cup (125 ml) ricotta in a mixing bowl.
Spoon 2 – 3 tbsp. of the mixture on a slice sweet potato roasted and garnish with the radishes.
Serve with the mustard and mayonnaise (recipe below)

Snoek Salad (Snoek mixture)

Serves: 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

400 g smoked snoek, flaked and bones removed
1 cup (250 ml) cooked mielies (removed from cob)
½ cup (6-8) dried apricots, chopped
¼ cup (60 ml) roasted peanuts
2 spring onions, chopped
½ red onion, chopped
Mustard salad dressing
1 cup (250 ml) mayonnaise
1 cup (250 ml) full cream Greek yoghurt
½ cup (125 ml) grain mustard
2 t (10 ml) mustard powder
2 t (10 ml) chopped garlic
1 tbsp. (10 ml) chopped ginger
2 tbsp. (30 ml) honey
Juice and rind of one lemon
Fresh coriander leaves

Instructions

Mix the flaked fish, mealies, apricots, peanuts, spring onions, red onion, fresh coriander leaves in a large mixing bowl.
Mix the mayonnaise, yoghurt, grain mustard, mustard powder, garlic, ginger, honey and lemon in a bowl.