Recipes Archive

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Spinach-and-ricotta gnocchi

30 minutes

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10 minutes

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30 minutes

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15 minutes

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30 minutes

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Smoked mackerel with parsley velout

20 minutes

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45 minutes

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Ostrich potjie with creamy polenta and brown bay leaf butter

2 hours

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Mussel medley bruschetta

5 minutes

Garlic-butter kingklip and smoked salmon spread

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

1 pack Woolworths kingklip portions in garlic-and-herb butter
lemon wedges, for serving
1 T caperberries or capers, drained
1 x 80 g pack Woolworths oak-smoked salmon slices
1 T soya sauce
olive oil
1 x 100 g pack Woolworths smoked trout ribbons
black or white sesame seeds, to garnish (optional)
1 x 600 g pack Woolworths lightly smoked trout side
fresh dill, to garnish

Method

1. Cook the kingklip according to package instructions. Transfer to a serving plate and spoon over the buttery sauce.

2. Garnish the kingklip with lemon wedges and capers.

3. Arrange the smoked salmon slices in a shallow dish. Drizzle with soya sauce and olive oil. Garnish with sesame seeds if using.

4. Serve the smoked trout ribbons as is.

5. Garnish the smoked trout side with fresh dill and serve whole or flaked.

Cook’s note: Serve everything at room temperature with crusty bread and pickles.

Find more fish recipes here

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Spinach-and-ricotta gnocchi

Easy wonton soup

Sausage ragú pappardelle

Thai green curry pork noodle soup

Salomie with chicken curry

Smoked mackerel with parsley velout

Roast butternut spaghetti

Ostrich potjie with creamy polenta and brown bay leaf butter

Mussel medley bruschetta

Prawn cocktail cups and garlic mussels with toasted baguette

Seared tuna and trout with soy-ginger glaze

Garlic-butter kingklip and smoked salmon spread

Garlic-butter kingklip and smoked salmon spread

Ingredients

Method