Clover Snoek Pate and Roosterkoek
(17 Sep 2018)

Clover Snoek Pâté and Roosterkoek

Clover Snoek Pâté and Roosterkoek

 

Recipe by Nicole Snelling


Roosterkoek:
400-500g Bread Dough


Shape the bread dough into flattened balls on a floured surface, allow the 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.


Snoek pâté:
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
2 Tbsp Apricot jam
1 Tbsp Clover Olive pride oil
1 Tbsp Capers
Handful Dill, finey chopped
Salt and pepper


Bring a sauce pan to a medium-high heat, add Clover olive pride oil, flaked snoek and apricot jam and 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

 

 

 

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