First make a salt cure for the fish. In a blender blitz together the salt, sugar, lemon peel and rosemary.
Coat the flesh of the fish in the mixture and place in the fridge for 20 minutes.
Line a wok with kitchen foil and put a handful of hay on top.
Sprinkle over the tea.
Place on a moderate heat until it starts to smoke.
Remove the excess cure from the fish then place in a bamboo steamer over the wok.
Pop on the lid and turn down the heat.
Smoke for around 15 minutes or until the fish is just cooked turning half way.
Once cooked remove the skin and bones and flake into large pieces.
For the dressing, pour the vinegar and hanepoot into a saucepan together with the rooibos tea.
Place on a low heat and simmer gently to infuse for a few minutes.
Meanwhile remove the seeds from the prickly pear and discard the rest.
Remove the infusion from the heat and strain through a small sieve into a bowl.
Add the prickly pear seeds and extra virgin olive oil and whisk to combine.
Set to one side.
For the salad, toss all of the ingredients together.
To serve, add a smear of sour cream onto a plate, followed by the salad.
Add the flakes of snoek.
Drizzle over the dressing and serve.