Ingredients

Method

• 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

Ingredients

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