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Recipe Of The Week – Snoek Terrine With Apricot Jelly

Snoek

This week’s recipe of the week comes from Shannon Smuts, owner of Pure Good, the one stop healthy eating haven based in Cape Town. Read more at the end of the recipe!

Apricot Jelly

250g apricots
1 tablespoon lemon juice
1 ½ tablespoon honey
3 teaspoons gelatine soaked in 3 tablespoons water
1 punnet violets or violas

Method

Snoek

Delicious Paired With Earthbound Wine

Line a loaf tin with clingfilm and place the loaf tin in the freezer to chill while making jelly.
Remove the stones from the apricots, cut into halves and place in a pan with the 250ml of water, add more water if necessary to cover.
Simmer for 20-30 minutes until tender.
Soak the gelatine leaves in cold water until soft.
Place the apricots and liquid in blender with lemon juice and honey then blend until very smooth. Add the soft gelatine leaves and mix until dissolved.
Remove loaf tin from freezer and place 10/15 violet flowers, face down, on the bottom of the pan.
Gently spoon a dollop of jelly on top of each flower to keep in place.
Slowly add rest of the jelly and return to fridge to set while making snoek terrine.

Snoek Terrine

500gr smoked snoek
½ a red onion
3 large pickled cucumbers
a handful of chopped dill
pinch of salt
1 jalapeno chilli
Zest of 1 lemon
40ml lemon juice
20ml apple cider vinegar
3 sheets gelatine
1 cup boiling water
250 ml fish stock

Method

Flake the snoek and carefully remove any bones from flesh.
Finely dice the red onion, pickled cucumbers & jalapeno chilli (remove all seeds).
Add diced veg to snoek and mix well. Add dill, lemon juice, lemon zest, apple cider vinegar and salt and mix, taste and season if needed.
Soak the gelatine sheets in cold water until soft. Add one cup of boiling water and fish stock and stir until gelatine has dissolved.
Pour the stock mixture over the fish and mix. Leave mixture to cool slightly for a few mins, should not be warm to the touch.
When cooled, remove the loaf tin from the fridge and spoon the fish mixture on top of the jelly.
Return to fridge overnight.
To serve, dip the tin in a pan of hot water to loosen the bottom. Turn upside down and remove clingfilm from terrine

Serve with crackers, crudités or warm french loaf.

This dish can be paired with Earthbound’s Organic Wines, available here.

Shannon Smuts is owner of Pure Good. Visit her website here.

Related Products:

TOTALLY WILD ALOE JUICE

AGAVE NECTAR SYRUP

EGYPTIAN DUKKAH SPICE MIX

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Comments (2)

  • Avatar

    Dedrei

    |

    if only mine could look so good!

    Reply

    • Avatar

      Joshua

      |

      Hi Dedrei!

      It does look fantastic I agree. But the recipe is fairly straightforward and I think a novice cook like myself can re-create this plate.

      Reply

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