Smoked snoek and spinach 'cheesecake'

Recipe from: 7 October 2010

Ingredients 9
Servings 1
Minutes 15 mins


Serving Change
  • 1
    onion, chopped
  • 100
    baby spinach
  • Pinch of cayenne pepper
  • 15
    cake flour
  • 250
    smoked snoek, stripped off the bone
  • 2
    tubs smooth cottage cheese
  • 250
    grated gruyere cheese
  • 3
  • Black pepper to taste


15 mins
Preheat the oven to 200°C.
Crust: Place the biscuits and butter (you don't need to melt it) in a food processor and blend until it resembles damp sand, then press into a greased 23 cm spring form tin and bake for 8 minutes.
In a frying pan, sauté the onions in a little oil until soft and slightly golden, then add the spinach and allow the leaves to wilt. Remove from the heat and stir the flour through to absorb the excess liquid.
Reduce the oven temperature to 180 degrees.
Put spinach mixture and all the remaining ingredients into the food processor and blend until smooth.
Pour over the crust and and bake for +- 45 minutes, will have a slight jiggle in the middle but mostly set.
Allow to cool slightly before slicing. Even better refridgerated overnight and brought back to room temperature.
Serve with a light watercress salad.

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Read more on: fish/seafood  |  bake  |  sauté

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