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Ingredients

Method
  • 300 g smoked snoek
  • 6 spring onions
  • 1 clove garlic
  • 2 T fresh coriander chopped
  • 2 T Italian parsley chopped
  • 3 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 1½ T apricot chutney
  • 2 t butter
  • 4 slices Schoon Corn Porridge bread

Method

Ingredients

Flake the snoek and remove the bones.

Chop the spring onions, garlic, coriander and parsley together and mix in the olive oil.

Mix with the snoek and season to taste.

Spread one side of each slice of bread with apricot chutney and make sandwiches with the snoek mixture.

Butter the outside of the sandwiches and braai until crispy.

DISCOVER MORE SANDWICHES HERE

Fritz Schoon

Recipe by: Fritz Schoon

Fritz Schoon is an accomplished baker and co-owner of popular Western Cape bakery SCHOON.

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