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Smoked Snoek Spring Rolls

Smoked Snoek Spring Rolls

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate in the Bot River area of the Overberg, shares his smoked snoek spring rolls with a hanepoot dip recipe with us…

Smoked Snoek Spring Rolls

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate shares his smoked snoek spring rolls with a hanepoot dip recipe with us... Recipes Smoked Snoek Spring Rolls European Print This
Serves: 6 for a main and 12 for starters
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 onions, finely chopped
  • 1 chilli, chopped
  • 1 yellow pepper, cut into strips
  • 1 red pepper cut into strips
  • 200g cabbage, sliced finely
  • 500g flaked smoked snoek
  • lemon juice to taste
  • fresh dill
  • fresh flat-leaf parsley
  • 1 packet filo pastry
  • Hanepoot Dip
  • 100ml of hanepoot jam
  • 1 chilli
  • 80ml lemon juice
  • 150ml good olive oil

Instructions

  1. Fry the onions and chilli. Add the peppers and cabbage and cook until tender. Remove from heat and add the snoek, lemon juice and fresh herbs and adjust the seasoning if needed. Let it cool down and then use as filling for the filo, either as spring rolls or samoosas, and deep fry.
  2. For the dip, blend the jam, chilli and lemon juice and add olive oil little by little.

Wine suggestion: Gabriëlskloof Magdelena

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