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Clover Snoek Pâté and Roosterkoek

A delicious South African combination. As seen on Expresso Morning Show or Afternoon Express on SABC 3. Recipe by Nicole Snelling

INGREDIENTS

Roosterkoek:

  • 400 – 500g bread dough

Snoek pâté:

  • 1 cup smoked snoek, flaked
  • ½ red onion, very finely diced
  • ½ cup Clover Ssour cream
  • 1/3 cup cream cheese
  • ¼ cup Clover feta cheese, crumbled
  • 2 tablespoons apricot jam
  • 1 tablespoon Clover Olive Pride oil
  • 1 tablespoon capers
  • Handful dill, finely chopped
  • Salt and pepper

Method

Roosterkoek:

  1. Shape the bread dough into flattened balls on a floured surface and allow to rise for 10 – 15 minutes.
  2. Place the bread balls onto a braai grid 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.
  3. Cut each one in half and set them aside to fill with snoek pâté.

 

Snoek pâté:

  1. Bring a saucepan 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.
  2. Add snoek, red onion, sour cream, cream cheese, feta, capers and dill to a mixing bowl and mix well to combine.
  3. Season with salt and pepper.
  4. Spread the pâté onto the roosterkoek and serve.