smoked salmon trout pate. Picture: Chris Collingridge


Serves 8-10

2 large brinjals

40ml tahini

3 garlic of cloves, minced

125ml fresh lemon juice

3ml ground cumin

salt and pepper, to taste

30ml extra virgin olive oil

30ml chopped fresh flat-leaf parsley

Preheat the oven to grill. Prick the brinjals with a fork in several places and grill, turning a few times, until the skin blackens and blisters and the flesh is soft.

Remove from the oven, let cool slightly, and peel off and discard the skin.

Place the brinjal flesh in a bowl. Using a fork, mash the brinjal to a paste.

Add the tahini, garlic, lemon juice and cumin and mix well.

Season with salt and pepper, then transfer the mixture to a serving bowl – drizzle over the olive oil and sprinkle with the parsley.

Serve with kalamata olives and pita bread.

* Tahini is a smooth paste made from sesame seeds


Serves 8-10

450g cooked beetroot

400g can of chickpeas, rinsed and drained

2 cloves of garlic, chopped

15ml tahini

15ml lemon juice

60ml extra-virgin olive oil

salt and pepper to taste

15ml chives, chopped

Place all ingredients in a food processor and process until combined, then season with salt and pepper.

Place in a serving bowl and serve immediately, garnished with a few extra chives.


Serves 8-10

100g butter

4 rashers of bacon, chopped

1 onion, chopped

1 clove of garlic

2 chillies, seeded and chopped

250g chicken livers

15ml sherry

30ml cream

Heat the butter in a saucepan, add the bacon, onion, garlic and chillies. Cook on low heat until the onion is soft.

Add the chicken livers and cook for 10 minutes, or until done. Remove from the heat, add the sherry and cream and blend until smooth.

Spoon into a serving dish and serve with thyme and Parmesan biscuits.


Makes about 20

500ml flour

5ml salt

150g cold butter, cut up

1 egg, lightly beaten

3 sprigs of thyme, leaves picked

40g Parmesan cheese, finely grated

In a food processor, add the flour, salt and butter, pulse until the mixture resembles breadcrumbs.

Add the remaining ingredients and pulse until the mixture comes together, adding a little iced water if necessary.

Roll into a log shape and refrigerate for 20 minutes. Slice into 3mm discs and bake at 180ºC for 12 minutes, or until golden.

* You can serve these biscuits with any savoury spread or dip.


Serves 6

200g smoked salmon trout fillets

70g butter, softened

15ml horseradish cream

pinch of cayenne pepper

100ml sour cream

20ml lemon juice

15ml chopped fresh dill

Place all ingredients in a food processor and process until combined, then season with salt and pepper.

Either place in a serving bowl, cover and refrigerate for 30 minutes, or line a ramekin with smoked salmon trout fillets and fill in with smoked salmon trout paté, turning it out to serve.

Serve with melba toast and extra lemon.


Toast a few slices of white bread. While still warm, slice each piece in two, put the two halves back-to-back and toast for a very short time, just to crisp up.

Serve with the smoked salmon trout paté or any other savoury spread. - The Star