Ready for a picnic at the races?

There is nothing quite like having a picnic at the Oakbank Easter Carnival. We found two new snack/entree recipes just in time to impress your friends.

  

 Smoked mackerel dip

(found via BBC Food)

Smoked mackerel dip is a more adventureous alternative to all the boring dips you have ever tasted.

Ingredients250g smoked mackerel fillets, skinned and finely flaked
142ml tub soured cream
bunch spring onions , trimmed and finely chopped
4 tsp horseradish
selection of crunchy raw vegetable , to serve
Preparation
In a mixing bowl, stir the smoked mackerel, soured cream and spring onions together to make a textured dip, then stir in the Make a batch of this simple, healthy dip and keep it in the fridge for whenever you want a quick bite horseradish. Spoon into a serving bowl and serve with sticks of raw veg for dipping. Can be chilled for up to 3 days.

Tuna and corn cakes with tomato salsa recipe

(found via SBS Food)

Believe or not, these charming tuna cakes are even more delicious when served cold. Perfect addition to your picnik menu.

Ingredients
185g can tuna in springwater, drained, flaked
 3 sweet corn cobs, kernels cut off
 2 eggs, separated
 2 tablespoons plain flour
 1 tablespoon light olive oil

Tomato salsa
 8 cherry tomatoes, chopped
 4 basil leaves, shredded, plus extra leaves to serve
 ½ small red onion, finely chopped
 1 teaspoon balsamic vinegar

Preparation
To make tomato salsa, combine all ingredients in a small bowl and set aside.
Pat tuna dry with paper towel and place in a large bowl with corn kernels, egg yolks and flour. Season with pepper and mix well. Whisk eggwhites until soft peaks form and fold into tuna mixture.
Heat half of oil in a large frying pan on medium. Add tablespoons of tuna mixture and cook in batches for 3 minutes each side, until golden, adding oil as necessary. Top tuna and corn cakes with tomato salsa and extra basil leaves to serve.


Another options:
Smoked salmon and cheese log - EASTER RECIPE
Smoked salmon terrine