Smoor snoek fishcakes
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- fresh rosemary, to garnish
- 2 Tbsp black truffle infused extra virgin olive oil
- Potato bake
- 65 ml water
- 50 g castor sugar, plus extra for dipping the pastry shapes
- 50 g walnuts, halved
- salt and freshly ground black pepper
- 2 tbsp white wine vinegar
- 4 tbsp honey
- 1/4 cup Woolworths salsa verde
- 1/2 cup French style mayonnaise
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the mayonnaise:
Mix together all the ingredients (French style mayonnaise and salsa verde).Season.
To cook the fishcakes:
- Pre-heat oven to 200°C.
- Remove product from packaging. Place fish cakes on a rack on a preheated baking tray and bake for 15-20 minutes.
- Allow to cool slightly and serve .
To make the mediterranean potato bake:
- Preheat the oven to 200°C.
- Remove film and bake in the foil tray for 30 minutes or until the cheese has melted and the sauce is bubbling on the sides.
- Garnish with fresh rosemary.
To make the dressing:
- Mix together all the ingredients (honey, black truffle infused olive oil, white wine vinegar and salt and freshly ground black pepper). Mix well and season.
- Dress over the salad.
To make the candied walnuts:
- Place the walnuts, sugar and water in a bowl and toss to coat.
- Heat a large non-stick frying pan over a medium heat and add the walnuts.
- Cook them for 6 – 8 minutes, stirring occasionally, or until caramelised. Set aside to cool.
- To heat the tart, preheat oven to 160°C Remove sleeve and lid. Place on a baking tray in the centre of the oven and bake for 8-10 minutes.
- Scatter the walnuts over the milk tart and serve with fresh cream and seasonal berries.
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