Potato snoek salad

By Drum Digital
20 August 2015

This is a delicious way to enjoy potatoes and fish.

Serves: 4-6

Preparation: 10 min

Chilling: 30 min

Cooking: 40 min

1 kg lightly smoked snoek

10 ml (2 t) chilli flakes


2 lemons, zested

80 ml (? c) lemon juice

handful parsley

3 sprigs dill

80 ml (? c) honey

60 ml (¼ c) white wine vinegar

salt and pepper to taste

Potato salad

500 g baby potatoes, halved

2 red onions, cut into wedges

15 ml (1 T) honey

60 ml (¼ c) olive oil

salt and pepper to taste

4 sprigs thyme

Preheat oven to 180 °C.

1 Marinade: Place all the ingredients for the marinade in a blender and process until combined. Pour half the sauce over the fish, cover and refrigerate for 30 minutes.

2 Arrange the fish in a roasting pan, sprinkle the flesh with chilli flakes and cover with foil or a lid. Bake for 10 minutes or until cooked.

3 Potato salad: Toss the potato and red onion with honey and the olive oil in a baking tray. Season and sprinkle the thyme over. Roast for 30 minutes or until golden.

4 In another baking tray, toss the potatoes with the remaining oil. Roast for 30 minutes or until soft and golden.

5 Serve the warm potatoes with the fish and drizzle over the remaining marinade.

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