by Dany Leribaux
The smoked snoek mousse is made extra creamy with Nola Ultra Creamy, served on a savoury scone and paired with a sweet-herby condiment.
Smoked Snoek Mousse
200g smoked snoek, skinned, flaked and boned
½ teaspoon smoked paprika seasoning
1 medium brown onion, chopped
Black pepper and salt to taste
125 ml softened butter
½ tablespoon olive oil
100 ml Nola Ultra Creamy
- In a pan, heat the olive oil and fry the onions until soft, then add the flaked snoek and mix well to combine thoroughly.
- In a mixing bowl, whisk the butter until creamy, add spices and Nola Ultra Creamy, and beat until mixed.
- In a food processor, mix snoek and butter mixture until smooth. Chill until semi firm.
50ml basil pesto
1 Granny Smith apple
- Core, peel and cut the apple into a large brunoise and mix with the basil pesto.
½ cup self-raising flour
Pinch ground cayenne pepper
Pinch of ground turmeric
1 teaspoon chopped coriander
15g chilled unsalted butter, cubed, plus extra to serve
2 spring onions, finely chopped
50ml milk, plus extra to brush
- Preheat the oven to 180°C
- Grease and flour a baking tray.
- Sift the flour into a large bowl, add the spices and rub the butter with your fingertips into the flour until it resembles fine breadcrumbs.
- Stir in spring onion, coriander and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined – do not overmix.
- Place dough on a lightly floured surface. Knead gently until smooth (not too much).
- Pat dough flat and cut into 5cm rounds
- Place scones on a prepared baking tray and brush with extra milk.
- Bake for about 10 minutes.
- Cut in halves, apply the mousse and serve.
About Dany Leribaux
Chef Dany Leribaux is well-known in the Gauteng cheffing fraternity, and is currently a Chef Consultant at Minute Cuisine – a company that specialises in the project management of long-life meal solutions. He is also a freelance lecturer in culinary arts. While the chef has had many career highlights, he considers two Chefs Tours for Hunger in South Africa, and one in Rwanda, that he took part in to be top of the list. These events saw chefs travelling from around the world to SA and Rwanda to raise funds for children’s feeding schemes.
Q&A Quickfire with Chef Dany Leribaux
What is the best thing about being a chef? They don’t really have to go out to eat healthy and top-notch meals.
What would your last meal on earth be? Smoked salmon, capers, fontina and parmesan cheese pizza accompanied by Pongracz champagne.
The best thing you ever ate? The above in a little pizzeria off the beaten track, just outside of Venice.
A food trend you wish would go away? Sprinkling chopped herbs all over a plated meal as a ‘garnish’.
Advice you would give to an up-and-coming chef? Take your time moving up the ladder.