Danny Kingston serves up these pretty smoked mackerel canapés just in time for Christmas. These bites are all about balancing the rich smoked mackerel with light and sharp flavours of pickled ginger, cranberries and lime zest.
Chicken livers are often forgotten these days, which is a shame as they're cheap as chips and have the most amazing flavour. Using them in a parfait really makes the most of their wonderful taste, and your friends will be so impressed you've made it yourself. I like to serve mine in the middle of the table with a big pile of little toasts and let everyone tuck in.
Snoek Pâté: 250g braaied/smoked snoek deboned/deskinned & flaked; In bowl, add flaked snoek, juice of half lemon, 1 tub plain cream cheese; 2 tots mayo, 1/2 tot each parsley & chives , finely chopped. Mix with fork til smooth and spreadable paste. Taste & add s & p as necessary. Best served on warm toast or on roosterkoek.
Olivada is an olive pate from Spain which is similar to the better-known French tapenade. It can be made with black or green olives, smooth or chunky, and with the addition of a variety of other Mediterranean ingredients. It’s very quick and easy to prepare and makes a great party hors d’oeuvre or snack when served on toasted bread with vinegar caviar balls.
The perfect recipe for New Years Eve or Hogmanay as we call it here in Scotland. A rich velvety pâté made with black beans. Made in minutes, but it will sit happily in the fridge for a few days in an airtight container and the flavour gets better and better. Great for the festive season, served on oat cakes or thick slices of bread toasted and rubbed with a cut clove of garlic..This recipe is dairy free and suitable for vegetarians and vegans