Seafood recipes Archives

Breakfast recipes

Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

1 hour

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Italian recipes

Jamie’s tonno di nonna fangitta

50 minutes

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Seafood recipes

Potato and salmon salad

10 minutes

Gold oak-smoked trout salad wreath

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 Woolworths Mediterranean cucumbers
1 x 75 g Woolworths micro vegetables punnet
6 radishes, thinly sliced
1 x 300 g Woolworths oak-smoked trout with edible gold dusting side
Microgreens, to garnish

For the dressing, mix:

4 T Woolworths horseradish sauce
1 lemon, juiced

Method

1. Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.

2. Once the celery has curled, drain and transfer to a large serving platter and arrange in a circle with the cucumber ribbons to resemble a wreath.

3. Add the micro vegetables and radish and top with the gold trout. Garnish with microgreens and drizzle over the dressing.

Chef's note: “Favourite salads can be found on most Christmas menus in South Africa but it’s possible to make almost any one extraordinary by presenting it as a festive wreath. For this version, the hint of sparkle from the Woolies gold trout adds something truly special.”

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Whole braaied yellowtail in newspaper with chipotle mayonnaise and red onion pickle

Bill’s prawn, fennel and watermelon salad with chilli dressing

Jamie’s tonno di nonna fangitta

Scallop curry with apple-and-coconut slaw

Chilled mussel soup

Ceviche-style blueberry trout

Potato and salmon salad

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Bianco cucina (anchovy-and-cauliflower pasta)

Gold oak-smoked trout salad wreath

Gold oak-smoked trout salad wreath

Ingredients

Method