SMOOR SNOEK FISHCAKES WITH SALSA VERDE MAYONNAISE, MEDITERRANEAN POTATO BAKE AND GREEK SALAD

Ingredients

• fresh rosemary, to garnish

• 2 Tbsp Black Truffle Infused Extra Virgin Olive Oil

• Potato bake

• 2 cups water

• 50 g castor sugar, plus extra for dipping the pastry shapes

• 50 g walnuts, halved

• salt and freshly ground black pepper

• 2 Tbsp white wine vinegar

• 3 Tbsp honey

• 1/4 cup Woolworths salsa verde

• 1/2 cup French style mayonnaise

Cooking Instructions

To make the mayonnaise:

Mix together all the ingredients (French style mayonnaise and salsa verde).Season.

To cook the fishcakes:

1. Pre-heat oven to 200°C.

2. Remove product from packaging. Place fish cakes on a rack on a preheated baking tray and bake for 15-20 minutes.

3. Allow to cool slightly and serve .

To make the mediterranean potato bake:

1. Preheat the oven to 200°C.

2. Remove film and bake in the foil tray for 30 minutes or until the cheese has melted and the sauce is bubbling on the sides.

3. Garnish with fresh rosemary.

To make the dressing:

1. Mix together all the ingredients (honey, black truffle infused olive oil, white wine vinegar and salt and freshly ground black pepper). Mix well and season.

2. Dress over the salad.

To make the candied walnuts:

1. Place the walnuts, sugar and water in a bowl and toss to coat.

2. Heat a large non-stick frying pan over a medium heat and add the walnuts.

3. Cook them for 6 – 8 minutes, stirring occasionally, or until caramelised. Set aside to cool.

4. To heat the tart, preheat oven to 160°C Remove sleeve and lid. Place on a baking tray in the centre of the oven and bake for 8-10 minutes.

5. Scatter the walnuts over the milk tart and serve with fresh cream and seasonal berries.

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