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Snoek balls with lemon sauce
These light-as-a-feather snoek fish balls are the perfect starter for your Yomtov table. They can be prepared and rolled the day before, kept in the fridge and only cooked the day you need them.
SHARON GLASS
I like to keep them on a baking rack uncovered, until we are ready to eat, so that they don’t go soggy. And to finish them off, the lemon sauce is the perfect accompaniment.
Ingredients
350-400g hake, cooked
200g smoked snoek, flaked
2-3 tbs pickled cucumber, finely chopped
¼ cup mayonnaise (optional)
1 egg + 2 eggs (for dipping)
1-2 heaped tbs Italian parsley, chopped
1-2 tbs fresh dill, chopped
2 tbs lemon rind
Salt and pepper to taste
Panko crumbs
Grapeseed oil for frying
Method
Boil the hake in a pot of water until cooked – about 10 minutes. Remove and drain and then cool completely.
Flake the snoek, remove the bones and add to the hake. Combine them well.
Add the pickled cucumber, mayonnaise, egg, parsley, dill, lemon rind, salt and pepper. Mix everything again.
Shape into small balls.
Beat the remaining 2 eggs lightly in a bowl.
Place the panko in another bowl.
Dip the fish balls first into the egg and then the panko crumbs.
Place them on a baking tray in the fridge overnight to chill.
Heat the grapeseed oil in a thin layer in a frying pan on medium-high heat. Cook the fish balls on all sides until golden. Drain on a paper towel. Keep them uncovered on a baking rack until ready to eat.
Lemon sauce
½ cup mayonnaise
1 tbs wholegrain mustard (optional)
1 tbs Italian parsley, chopped
1-2 tbs lemon juice
Salt and pepper to taste
Method
Whisk all the ingredients together in a bowl. Serve with the fish balls.
Makes about 30-34 balls.