Smoked Snoek and Cauliflower Au Gratin

The salty, smoked flavour of the snoek is a nice match for the subtle taste of cauliflower in these cheese-topped bakes.


Serves 4

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Wine PairingServe with Nederburg Winemaster’s Reserve Merlot.
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  • 10ml butter
  • 1 red onion, finely chopped
  • 125ml cauliflower, finely chopped (optional)
  • 200g smoked snoek or hake, flaked
  • 5ml chives, chopped
  • 5ml capers, chopped
  • 250ml full cream milk
  • 15ml flour
  • 2 eggs
  • 30ml Feta cheese, crumbled
  • 30ml Mozzarella cheese


In a saucepan, heat butter and sauté the onion and cauliflower until soft. Spray four ramekins with non-stick cooking spray.

If using smoked snoek, soak in water for about 30 minutes to remove some of the salt. Pull the skin off and remove the bones, flake the fish.

Add fish flakes, chives and capers to the saucepan and continue cooking.

Whisk flour into the milk and add to the fish in the pan. Cook until it starts to thicken.  Remove from heat and set aside.

Beat eggs until foamy. Fold the fish mixture into the foamy eggs.

Divide the mixture evenly among the sprayed ramekins. Sprinkle with a combination Feta and Mozzarella cheese.

Bake in preheated oven at 180°C for 20 to 25 minutes.

Allow to cool down for 10 minutes before serving.

Recipe courtesy of Nederburg.