5-minute DIY trout pâté
4
Easy
5 minutes
“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
Method
- 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)
Method
Ingredients
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.
Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
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