Ingredients

Method

• 1 x 190 g can Woolworths peppered smoked mackerel with rapeseed oil , drained
• 60 g sour cream
• 60 g ricotta
• 1⁄2 lemon, zested and juiced
• 5 g parsley, chopped
• 1 t cayenne pepper
• 100 g butter
• bread, for serving

Method

Ingredients

1. Place the mackerel in a food processor and blend. Add the sour cream, ricotta, lemon juice and zest, parsley and cayenne pepper and pulse until smooth. Transfer to a shallow bowl and smooth the surface. Chill for 1 hour.

2. Melt the butter in a pan until bubbling and the solids turn golden brown. Pour a layer of the brown butter onto the surface of the pâté and chill for another hour. Serve cold with crusty bread.

Find more picnic recipes here. 

Photography: Toby Murphy
Food assistant: Unathi Taffa