Serves 8 as a starter, 4 as a main course
Smoked snoek is one of the Cape’s great traditional fish dishes. This is a stunning recipe! I served it for brunch and got rave reviews.

You will need

200 g smoked snoek, skinned, flaked and boned
½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 large onion, chopped
½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
½ T (7,5 ml) butter
½ T (7,5 ml) oil
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
2 eggs, beaten
½ cup (125 ml) mature cheddar cheese, grated

Ina’s Tip

Not much seasoning is required in this dish as the snoek is already salty. Garnish with fresh parsley.


Adjust the oven rack to the middle position. Preheat the oven to 180ºC.
Toss the flaked snoek with the Chilli & Garlic Seasoning in a medium mixing bowl. Sauté the onion, pre-seasoned with Green Onion Seasoning, until soft and golden brown in a mixture of the butter and oil. Add to the fish. Add the Cheese Sauce, beaten eggs and grated cheese. Mix together.
Dish into ovenproof dishes. Place dishes into an oven roasting pan and add boiling water to the pan 1 cm deep. Bake for 25-30 minutes until golden. Serve with water biscuits or toast fingers.


Peppered salmon trout, tinned pink salmon or tuna are excellent replacements for the snoek. All variations are delicious served at room temperature.