- 300 g smoked snoek
- 6 spring onions
- 1 clove garlic
- 2 T fresh coriander chopped
- 2 T Italian parsley chopped
- 3 T olive oil
- sea salt and freshly ground black pepper, to taste
- 1½ T apricot chutney
- 2 t butter
- 4 slices Schoon Corn Porridge bread
Flake the snoek and remove the bones.
Chop the spring onions, garlic, coriander and parsley together and mix in the olive oil.
Mix with the snoek and season to taste.
Spread one side of each slice of bread with apricot chutney and make sandwiches with the snoek mixture.
Butter the outside of the sandwiches and braai until crispy.