Boards and

Seafood feast

Fish recipes

Whole lemon stuffed hake with olive and caper sauce

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Afternoon tea

Trout-and-cream cheese platter

Fish recipes

Trout salad with honey-gochujang butter

15 minutes

Braai recipes

Whole braaied fish

10–12 minutes

Fish recipes

Salmon crudo

Braai recipes

Fish braaied in paper

20 minutes

Air-fryer recipes

Angelfish wraps

10 minutes

Dip recipes

5-minute DIY trout pâté

Curry recipes

Mild hake curry with flatbreads and raita

40 minutes

Beetroot recipes

Beetroot-and-dill gravadlax

Beetroot-and-dill gravadlax

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Ingredients

3 large beetroots, peeled and grated
1 T coriander seeds
70 g sugar
70 g coarse salt
30 g fresh dill, chopped
1 kg salmon side, skin removed
caper berries, for serving
crème fraîche or horseradish, for serving
lemon wedges, for serving

Method

1. Blend the beetroot, coriander seeds, sugar and salt until smooth. Add the dill. Spread the purée onto both sides of the fish. Wrap in clingwrap and chill overnight.

2. Remove the clingwrap, scrape off the purée and freeze for 1 hour before slicing. Serve with the caper berries, crème fraîche and lemon wedges.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Seafood feast

Whole lemon stuffed hake with olive and caper sauce

Chorizo-and-olive butter hake parcels

Trout-and-cream cheese platter

Trout salad with honey-gochujang butter

Whole braaied fish

Salmon crudo

Fish braaied in paper

Angelfish wraps

5-minute DIY trout pâté

Mild hake curry with flatbreads and raita

Beetroot-and-dill gravadlax

Beetroot-and-dill gravadlax

Ingredients

Method