5-minute DIY trout pâté

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is a modern version of Phillippa Cheifitz’s snoek pâté recipe, which my mom used to make when I was growing up. This summer I’ll be making it using Woolies’ outrageously good hot-smoked trout instead of snoek. Top it with a trout caviar – for special people – and you have the perfect pâté for canapés.”- Hannah Lewry

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)

Cooking Instructions

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