Home
Recipes
Side Servings

Apricot-glazed carrots

Carrot recipes

Apricot-glazed carrots

20 minutes

Chocolate sauce

Chocolate recipes

Chocolate sauce

Braaied sweet potato doughnuts

Braai recipes

Braaied sweet potato doughnuts

30 minutes

Sticky air-fryer chicken wings

Air-fryer recipes

Sticky air-fryer chicken wings

15–20 minutes

Chicken tikka kebabs

Chicken breast

Chicken tikka kebabs

10 minutes

Taiwanese fried chicken

Asian recipes

Taiwanese fried chicken

10 minutes

Deep-fried egg with rice

Asian recipes

Deep-fried egg with rice

2 minutes

Venison steak salad

Citrus recipes

Venison steak salad

15 minutes

Upside-down brown butter-and-polenta nectarine cake

Cake recipes

Upside-down brown butter-and-polenta nectarine cake

2 hours

Crunchy cauliflower-and-chicken slaw

Cauliflower recipes

Crunchy cauliflower-and-chicken slaw

Soya-cured devilled eggs

Afternoon tea

Soya-cured devilled eggs

10 minutes

Smoked mackerel pâté

Dip recipes

Smoked mackerel pâté

10 minutes

Load more

Smoked mackerel pâté

By Khanya Mzongwana

Serves 10

Difficulty Easy

Prep Time 15 minutes, plus 2 hours’ chilling time

Cooking Time 10 minutes

Ingredients

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

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