Smoked Snoek Braai Recipe 👉 60 ml butter room temperature. Blitz in Thermomix until smooth.
A classic snoek braai recipe supplied by Jan Braai as published in his 2011 cookbook Fireworks. Butter the outside of the sandwiches and braai until crispy. Brush the snoek with apricot jam grate the lime zest over the fish then squeeze the lime juice over it.
It is one of the Capes most popular exports growing up to 2m in size.
Leave the Snoek on the braai for around 10 minutes. Drizzle with extra virgin olive oil and season to taste. Braai on a preheated grid over medium coals skin side down until flaky. Place the foil on the table and on top of the foil place your smoked snoek and season the snoek with salt and pepper then pour your peppers and grated cheese then wrap your snoek.