Serves 10, as a canapé
Prep time: 20 minutes
Cooking time: 15 minutes, plus 30 min for pickling
For the pickled waterblommetjie
- Avontuur Estate Sarabande Sauvignon Blanc Reserve 2018 1 ½ cups
- Thin vegetable stock 2 cups
- Lemon juice ¼ cup
- Sugar 1 tbsp
- Sea salt flakes 1 tbsp
- Waterblommetjies 125g (should this be out of season or too difficult to come by, feel free to substitute the vegetable with asparagus tips.)
For the charred pineapple salsa
- Pineapple 1, sliced into 1 cm slices and the edges removed
- Cucumber ½, diced into small cubes
- Lemon juice ½ tbsp
For the citrussy mayo
- Good quality mayo 1 ½ cups
- Soy sauce 3 tbsp
- Lemon juice 2 tbsp
For the snoek toast
- Smoked snoek 200g, bones removed and shredded
- Prawn meat 150g, uncooked and roughly chopped
- Cream ½ cup
- Lemon juice 2 tbsp
- Soy sauce 2 tbsp
- Eggs 2
- Italian parsley 2 tbsp, finely chopped
- Spring onion 2, finely sliced
- Sea salt flakes and freshly ground black pepper, to taste
- Oil for frying
- White bread 10 slices, crusts removed and cut into 7 x 7 cm squares
- Baby leaves, to serve
- Start by making the pickled waterblommetjie: combine all the ingredients, apart from the vegetables, in a small pot and bring to a boil. Remove from the heat and pop the waterblommetjies in. Leave to pickle for 30 minutes, then pick the petals apart and set aside.
- For the pineapple salsa, heat a heavy-based non-stick pan over high heat. Place the pineapple slices on the hot surface, allowing some space in between them, so as not to overcrowd the pan. Cook until caramelised and slightly charred on both sides – this should take about 5 – 7 minutes per side.
- Cut the charred pineapple into small cubes, roughly the same size as the cucumber and mix together with the lemon juice. Place in the fridge to chill.
- Next, combine all the ingredients for the mayo and place in a small piping bag or plastic bag with a straight, square corner.
- Place the snoek, prawn meat, cream, lemon juice, soy sauce and eggs in a blender and process until a paste has formed, leaving some smallish chunks (should the mixture feel too dry and struggle to blend, add a little more cream).
- Fold in the parsley and spring onions and season with a little salt and pepper.
- Heat the frying oil in a wide pan over medium heat. Test the temperature by dropping a little of the mixture in the oil – if it sizzles the oil is ready.
- Spread the mixture onto one side of the bread squares and gently place in the hot oil, mixture side first, until golden brown. Flip the square over and fry until crispy and brown. Remove from the oil and place on paper towel to drain. Keep warm in a preheated oven of 70° Repeat with the rest of the squares.
- Slice into quarters and serve immediately with a generous piping of mayo, chilled pineapple salsa, waterblommetjie petals and a scattering of baby leaves, alongside a chilled glass of Avontuur Estate Sarabande Sauvignon Blanc Reserve 2018.
Recipe by Marcelle van Rooyen, Food stylist and recipe developer.