Chimichurri cauliflower rice salad

1 Flake the fish, then mash with the mayonnaise and crème fraîche. Add the lemon juice and black pepper. Mix well, then pack into a small serving dish and chill well.
2 To make the radish crisps, slice the radishes very thinly, ideally using a mandolin. Toss with the olive oil and sea salt, then air-fry in batches at 200°C for 5–10 minutes, or until crispy. Serve with the pâté.
Cook's note: If you don’t have radishes, use thinly sliced beetroot to make the crisps. Butternut is also a great alternative.
Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen