Side Servings
Smoked mackerel pâté
10
Easy
15 minutes, plus 2 hours’ chilling time
10 minutes
“I love a good pâté, and this one brings together some of my favourite ingredients – smoked mackerel, sour cream and ricotta. You can use other canned seafood – sardines, mussels and tuna will all work well.” - Khanya Mzongwana
Wine/Spirit Pairing
Woolworths 2-litre Kleine Zalze Chenin Blanc
Ingredients
Method
- 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
Ingredients
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
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