This recipe was inspired by a Smoked Snoek. It is not an item that I usually, infact, it is a food item I got introduced to in Cape Town. I prepared a Smoked Snoek Quiche for my Cape Times column about month ago. So, I wanted to try out another recipe for this blog.
After so much pondering and with Easters being this weekend I thought hey why not use the Smoked Snoek to prepare a salad. A lot of salads are going to be prepared this weekend, to go with the meat and it is highly likely that Potato Salad is going to be one of them.
Another recipe, I had an adventure with on this recipe is the Grilled and Marinated Artichokes. I tried them for the first time in an omelette and they were divine.
Also check out the Potch Cakes recipes: Plain Potchs, Blueberry Potchs and Chocolate & Cranberry Potchs. They’ve been high up on the searched items lately! Also try out this Gemere recipe (It’s currently in the April issue of Good HouseKeeping Magazine). Oh! My bad self almost forgot this Pickled Fish recipe and of these yummy and easy Hot Cross Buns!
Want more? Check out today’s issue of Cape Times and get a delicious Cinnamon Rolls with Yoghurt and Granadilla Glaze recipe! Hope you get to try these recipes out! If you do, let me know how it goes.
Potato Salad with Smoked Snoek and Grilled Artichokes
±300g smoked snoek, soaked in cold water overnight
1kg baby potatoes, in their skin
±1.5L boiling water
30ml (2Tbsp) vegetable stock powder (I used Ina Paarman’s)
¼ red pepper, chopped
5 sprigs fresh parsley, chopped
3 -4 grilled and marinated artichoke hearts, roughly chopped (I used Mediterranean Delicacies)
Olive oil, for drizzling
Freshly ground black pepper to taste
- Soak Snoek in cold water overnight. This helps get rid of the saltiness. Flake the snoek after it has been soaked.
- In a big saucepan, add potatoes, water and stock powder. Cook until the potatoes are soft then set aside and let them cool down a bit.
- In a big salad bowl, mix the rest of the ingredients season, drizzle with olive oil and season with black pepper.