Serves 8 as a starter, 4 as a main course
This is a stunning recipe! I served it for brunch and got rave reviews.
200 g smoked snoek, skinned, flaked and boned
½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 large onion, chopped
½ T (7.5 ml) butter
½ T (7.5 ml) oil
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2 eggs, beaten
½ cup (125 ml) grated mature cheddar cheese
Preheat the oven to 180ºC. Toss the flaked snoek with the chilli seasoning in a medium mixing bowl. Sauté the onion until soft and golden brown in a mixture of the butter and oil. Add to the fish. Add the cheese sauce, beaten eggs and grated cheese. Mix together.
Dish into tiny buttered ovenproof dishes. Place dishes into an oven roasting pan and add boiling water to the pan 1 cm deep. Bake at 180ºC for 25-30 minutes until puffy and golden. Serve with water biscuits or toast fingers.
Not much seasoning is required in this dish as the snoek is already salty. Garnish with fresh parsley.
Tinned pink salmon or tuna is an excellent replacement for the snoek. All variations are excellent served at room temperature.