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

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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

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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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