Recipe Nic van Wyk Portugal and South Africa are strongly linked both through history and a mutual passion for food and wine. As our Portuguese community prepares to join in the worldwide Portugal Day celebrations on Tuesday 10 June, Allesverloren asked Kyknet Kokkedoor judge and long-time chef Nic van Wyk to develop Portuguese recipes with a distinct South African twist; recipes which complement the renowned range of Portuguese varietals from the Swartland's oldest wine estate. Salt cod is one of the staple ingredients in Portuguese cooking. Adding snoek gives these fish cakes a unique South African spin. Aioli is easy to make at home and takes this dish to the next level. A fresh tomato salad rounds it all off. Wine pairing: Allesverloren Tinta Barocca Rose 2013 Ingredients: For the fish cakes:

• 500ml milk
• 250g salt cod
• 250g hot smoked snoek
• Pinch of cumin
• 50g chopped parsley
• 50ml olive oil
• 1 large potato peeled and cooked, keep warm
• 1 cup cake flour
• 1 cup bread crumbs
• 3 eggs, whipped
• Canola oil or sunflower oil for frying

For the aioli:

• ½t Dijon mustard
• 3 egg yolks
• 30ml lemon juice
• 350ml canola oil
• 2 garlic gloves, finely grated
• Chives (optional)
• Salt

For the tomato salad: 

• 1 punnet rosa or cherry tomatoes (around 6 per person)
• Sherry vinegar to dress
• Olive oil to dress
• Smoked Maldon salt to season

Directions: For the fish cakes, heat the milk and cook the salt cod in the milk until soft. As the fish 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 generously with breadcrumbs. 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. Serves 4 as a starter