Description
Creamy Pink Snoek Spread is one of those simple seafood Spreads that comes together quickly but still looks lovely on the table. Flaked snoek, chopped eggs, tomato, and crunchy dill cucumbers are folded through creamy mayonnaise, with just a touch of tomato sauce for that pretty pale pink colour
Ingredients
Units
Scale
- 14 oz - 400 g cooked snoek, very finely flaked and carefully checked for bones
- 2 to 3 hard-boiled eggs, cooled and finely diced
- 1 medium tomato, seeds removed and very finely diced
- 2 to 3 dill cucumbers, finely diced, depending on size
- 1 cup mayonnaise, plus more if needed
- 1 to 2 tsp tomato sauce, optional, for a pale pink colour
- Salt and freshly ground black pepper, to taste
Instructions
- Use 400 g cooked snoek, flake it very finely, and check carefully for any bones. This is worth doing properly because snoek can have small bones hiding in the flakes.
- Finely dice 2 to 3 hard-boiled eggs and add them to the snoek.
- Finely dice 1 medium tomato, removing the seeds first so the spread doesn’t become watery.
- Finely dice 2 to 3 dill cucumbers, depending on their size, and add them to the bowl.
- Add salt and freshly ground black pepper to taste.
- Go easy on the salt at first because the dill cucumbers and mayonnaise already bring plenty of seasoning.
- Add 1 cup mayonnaise and gently mix everything until well combined.
- If the mixture seems a little dry, add another spoonful or two of mayonnaise until it reaches a creamy, spreadable consistency.
- If you’d like the spread to have a soft pink colour, stir 1 to 2 tsp tomato sauce into the mayonnaise before mixing it through the snoek.
- Don’t overdo it. You want just enough for a subtle pink tint without making the spread taste strongly of tomato sauce.
- Spoon the snoek spread onto a serving platter, smooth the top and decorate as you like.
- Cover and refrigerate until you’re ready to serve.
- Serve with chips or biscuits or even fresh bread
Notes
Prepared, tried, and tested by Hannah
