For the fish cakes:
Heat the milk and cook the salt cod in the milk until soft.
(The cod is cured, cooking it in the milk will draw out some of the salt.)
Retain the milk cooking liquid.
Blend the cod, snoek, cumin, parsley and potato in a food processor, pulse to combine. Add the olive oil slowly as well as a bit of the remaining milk from cooking the cod.
The mixture should be stiff so that it can be shaped into small rounds. Place the mixture in the fridge to cool down.
Shape the fish cakes in your hands to form 4cm rounds. Roll the fish cake in flour, coat in the egg mixture, then cover well with bread crumbs. Deep fry until golden brown.
For the aioli:
Whisk the mustard and egg yolks with 1 teaspoon of lemon juice until white and fluffy. Add the oil in a thin steady stream until incorporated. Add the remaining lemon juice and garlic and mix well.
Add the chives if you are using them. Season to taste with salt.
For the tomato salad:
Cut the tomatoes in half, drizzle with olive oil and sherry vinegar. Add salt and freshly ground black pepper to taste.Recipe by Nic van Wyk in collaboration with Allesverloren Wines for Portugal Day.