Skip to content Skip to navigation
Promo Alerts

Never miss another great deal with promo alerts!

Simply activate Promo Alerts on products you love to buy.
Get the latest promos delivered straight to your inbox.

Are you sure you want to opt out?

You won't receive email alerts on in-store promotions

Yes

Pickled Fish and Avo Potato Nests with Speckled Egg Cocktails by Zola Nene

6 Servings
15 Ingredients

Description

Get a sneak peek at what’s on Chef Zola Nene’s Xtra Special Easter Table. For light lunch, it’s Pickled Fish and Avo Potato Nests. And because every special occasion deserves a special drink, she’s serving her nests with Speckled Egg Cocktails. Cheers!

 

Now what’s a South African Easter without pickled fish? Go for Xtra by choosing our ready-to-eat Cape Point Pickled Hake. The hake is wild caught, cooked and battered, then pickled in an aromatic sweet and sour curry sauce with sliced onion. Talk about delicious!

 

The recipe also calls for nests – Zola’s naturally gluten-free potato nests – a great addition to any canapé. Add a little Xtra flavour to each by mixing your salad base with our exclusive Forage and Feast Coriander Pesto Dressing. Creamy, sweet and tangy, it pairs perfectly with the pickled fish.

Celebrate Easter with all the Xtras this year and try these Pickled Fish and Avo Potato Nests with Speckled Egg Cocktails. All of the ingredients are available at Checkers stores, nationwide, and on Sixty60 for delivery to your door in 60 minutes.
 

Directions

1. To make the potato nests, combine the grated potato, cornflour, seasoning and butter, then press into muffin tins to form the nests.

 

2. Place into a pre-heated oven at 200C for 20–25 minutes until crisp and cooked through.

 

3. Once baked, set aside to cool.

 

4. For the salad, place the red onion, cucumber, avocado and a drizzle of coriander dressing in a bowl and mix well until combined. Season with salt and pepper.

 

5. To assemble the canapés, place a spoonful of avo salad into each nest, top with a generous helping of pickled fish, and garnish with the sprouts.

 

6. To make the Speckled Egg Cocktail, place speckled eggs in the bottom of a Champagne flute, add a shot of cordial, then fill with the Odd Bins MCC.

 

 

Optional: For extra flavour, add a teaspoon of Forage and Feast Smoked Chilli Aioli to the bottom of each potato nest before assembling the canapé.
 

Ingredients

For the Potato Nests:

 

  • 2 large potatoes; grated and squeezed to remove excess water
  • 1 tbsp. cornflour
  • Salt and pepper, to taste
  • 50g melted butter

 

For the Salad:

 

  • ½ red onion; diced
  • ¼ cucumber; deseeded & diced
  • 1 avocado; diced
  • Forage and Feast Coriander Pesto Dressing

 

 

To Serve:

 

  • 300g Cape Point Pickled Hake
  • Mixed sprouts, to garnish
  • ¼ cup Forage and Feast Smoked Chilli Aioli (Optional)
  • For the Speckled Egg Cocktail:
  • 500ml Forage and Feast Pomegranate & Elderflower Cordial
  • 750ml Odd Bins Bin No. 36 Cap Classique Nectar Rosé
  • Speckled Eggs