Smoked Snoek Dip

Name: Smoked Snoek Dip
Yield: Makes about 600 ml
Ingredients: 200 g smoked snoek; extra virgin olive oil for serving; extra fresh chopped Italian flat-leaf parsley for serving; salt and freshly ground black pepper to taste; 1 lemon, zest and juice; 3 tbsp mayonnaise; 2 spring onions, chopped; 100 ml cream; half a red onion, diced; handful Italian flat-leaf parsley, chopped

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

Ingredients

200 g smoked snoek
half a red onion, diced
handful Italian flat-leaf parsley

Starter
Pescatarian
Gluten-free

Method

Shred the snoek making sure you get rid of all the bones. Using a hand blender, blend the rest of the ingredients together. Mix the snoek in by hand and then leave the mixture in the fridge for an hour before serving. To serve, drizzle with some olive oil and sprinkle with some extra freshly chopped parsley.