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Salad recipes

Lamb hung over the fire

Cooking: 1–11⁄2 hours

5-minute DIY trout pâté

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

180 g Woolworths hot-smoked trout with pepper and mustard seeds
¼ cup thick mayonnaise
¼ cup crème fraîche
1 T lemon juice
freshly ground black pepper, to taste
8 radishes, thinly sliced
2 t olive oil
sea salt, to taste
Woolworths trout caviar, to garnish (optional)

Method

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.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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5-minute DIY trout pâté

5-minute DIY trout pâté

Ingredients

Method