Snoek is favored by local South Africans and is definitely a big part of our food culture. In Cape Town and Western Cape, this deepwater fish is the main ingredient in many dishes ranging from paté to snoekbredie (stew). Snoek can be braaied (bbq) with butter and apricot jam too.
I had a piece of smoked snoek sitting in my fridge and usually I make fish cakes with it, but decided to take it up a notch with this frittata. I love frittatas because they are so versatile in terms of their ingredients. It is also an any time of the day type of meal, hot or room temperature and keeps well in the fridge.
And I must say; I was so enthusiastic to use samphire in this recipe. Samphire also known as sea beans grows wild along the West Coast. Edible wild plants and foraging is an absolute food trend at the moment.
4 baby leeks / 1 chopped onion
2 cloves garlic
100g flaked smoked snoek
3 medium potatoes
6 medium eggs
samphire (optional, you could use asparagus)
1 tbsp chopped fresh dill
Mango atjar to serve
Smoked snoek has a lot of bones, so take your time to flake the fish and set aside. Sweat the leeks in a bit of butter over medium heat until soft and set aside. Peal and slice the potatoes in thin slices, boil until slightly soft, drain and steam dry.
Put the oven on grill.
Add a knob of butter in a medium size non-stick pan (handles of the pan needs to be oven proof) and add the potatoes, sauté for 2-3 minutes. Crack 6 eggs in a mixing bowl and mix it with the soft cooked leeks, samphire and flaked snoek, add milk, dill, salt and pepper. Pour the mixture over the potatoes and scatter chunks of ricotta on top. Cook for about 3 minutes on medium heat and then transfer it to the oven to grill from the top until the frittata has set.
Serve with Mango Atjar