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Chicken gizzard-and-dumpling stew

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Smoked mackerel pâté

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Smoked mackerel pâté

10 minutes

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Smoked mackerel pâté

By Khanya Mzongwana

Serves 10

Difficulty Easy

Prep Time 15 minutes, plus 2 hours’ chilling time

Cooking Time 10 minutes

Ingredients

1 x 190 g can Woolworths peppered smoked mackerel with rapeseed oil , drained
60 g sour cream
60 g ricotta
1⁄2 lemon, zested and juiced
5 g parsley, chopped
1 t cayenne pepper
100 g butter
bread, for serving

Method

1. Place the mackerel in a food processor and blend. Add the sour cream, ricotta, lemon juice and zest, parsley and cayenne pepper and pulse until smooth. Transfer to a shallow bowl and smooth the surface. Chill for 1 hour.

2. Melt the butter in a pan until bubbling and the solids turn golden brown. Pour a layer of the brown butter onto the surface of the pâté and chill for another hour. Serve cold with crusty bread.

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Photography: Toby Murphy
Food assistant: Unathi Taffa