Hot Smoked Snoek with Roasted Garlic, Lime and Coriander Mayo

Pete Goffe-Wood does something special with our snoek – a delicious hot smoked snoek on the smoker (or on a Weber) paired with a roasted garlic, coriander & lime mayo. It’s the perfect new edition to your heritage day braai.

Level

Beginner

Category

  • Braai
  • Seafood

Cuisine

  • South African

Cooking Methods

  • Braai
  • Smoking

Serves

6

Prep Time

30 minutes

Cooking Time

30 minutes

Ingredients

For the Brine:

  • 1l (4 cups) water
  • 125g salt
  • 125g brown sugar
  • 5ml (1 tsp) juniper berries
  • 5ml (1 tsp) black peppercorns
  • 4 cloves

For the Snoek:

  • 1kg Food Lover’s Signature Braai Snoek
  • Lime wedges, to serve
  • Multi-coloured cherry tomatoes, to serve
  • Coriander, to serve
  • Salt and pepper

For the Roasted Garlic, Lime and Coriander Mayo:

  • 8 garlic cloves, roasted or smoked
  • 5ml (1 tsp) Dijon mustard
  • 2 egg yolks
  • 200ml extra virgin olive oil
  • 200ml vegetable oil
  • Juice of 2 limes
  • 10g coriander, roughly chopped
  • Sea salt and pepper

Directions

For the Brine:

  1. Combine all the ingredients together in a small saucepan, bring to the boil and remove from the heat. Allow to cool.
  2. For the Hot Smoked Snoek with a Smoker

    1. Place the snoek in the brine and leave in the fridge for 3 hrs.
    2. Remove the fish from the brine, pat dry with kitchen towel and place in a smoker. Season with salt and pepper and smoke over a gentle heat for approximately 20 minutes.
    3. Remove from heat and leave to cool in the smoker.
    4. Snoek without a Smoker:

      1. *If you do not have a smoker, not to worry there are 2 other ways of smoking at home.
      2. If you have a kettle braai you can add sawdust or wood smoking chips on your braai-ready coals and place the snoek on the grid, close the lid and smoke for 20 minutes or until cooked.
      3. You can place sawdust or wood smoking chips in a bain-marie or deep baking dish (must be heat resistant), place a cooling rack on top of the bain-marie leaving a gap between the cooking rack and sawdust. Place the snoek on the grid, cover with foil and place the bain-marie on a direct heat source, smoke for about 20 minutes or until cooked.
      4. For the Roasted Garlic, Lime and Coriander Mayo:

        1. Crush the garlic to a paste. Add the egg yolks and the mustard.
        2. Whisk in the lime juice. Slowly whisk in the oils, and season to taste.
        3. Finish with the chopped coriander and serve with the smoked snoek.

Notes

  • If you do not have a smoker, not to worry there are 2 other ways of smoking at home.
    • If you have a kettle braai you can add sawdust or wood smoking chips on your braai-ready coals and place the snoek on the grid, close the lid and smoke for 20 minutes or until cooked.
    • You can place sawdust or wood smoking chips in a bain-marie or deep baking dish (must be heat resistant), place a cooling rack on top of the bain-marie leaving a gap between the cooking rack and sawdust. Place the snoek on the grid, cover with foil and place the bain-marie on a direct heat source, smoke for about 20 minutes or until cooked.

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