This quick and easy-to-make savoury Snoek Flan is always a hit. Serve it as a family supper dish, as the main course for a ladies luncheon, or make it your Saturday lunchtime standby.
10 cream cracker biscuits, crumbed
4 T (60 ml) melted butter
350 g smoked snoek
2 T (30 ml) butter
1 large onion, finely chopped
1 T (15 ml) flour
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1/4 t (1 ml) cayenne pepper
1/2 t (2,5 ml) mustard powder
1 cup (250 ml) sour cream
1/2 cup (125 ml) milk
2 extra large eggs, beaten
3/4 cup (175 ml) grated cheese, at least half should be a good strong cheddar
Ina Paarman’s Cajun Spice
Preheat the oven to 180 C.
Sprinkle the cracker crumbs into a 20-22 cm pie plate or porcelain flan dish. Pour the melted butter over, and leave it to soak into the crumbs, to form a base.
Skin, remove bones and flake the fish. Saute the onion until golden in the butter. Add the flour and blend in. Add Lemon & Black Pepper Seasoning, cayenne and mustard. Add sour cream, milk, eggs and the grated cheese. Add flaked fish and stir to blend everything.
Spoon onto the prepared biscuit base. Bake for +- 30 minutes at 180 C until golden-brown and firm.
Serve with a tossed salad, whole-wheat bread and a late harvest wine.
By: Ina Paarman