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Hoki Smoked Fish Dip

Prep Time:

10 Minutes

Cook Time:

10 Minutes





About the Recipe

Perfect for a platter, picnic or party, and ready in less than 10mins, you can’t go wrong with this flavoursome smoked fish dip recipe.


Smoked fish Ingredients

  • 250g (Approx) of your favourite 10 Knots smoked fish- Smoked Kahawai or Smoked Trevally work well


  • 100g of cream cheese

  • Juice of a lemon

  • Large (Approx 1 tablespoon) dollop of Horseradish cream

  • 1-2 teaspoons of wholegrain mustard

  • 4 gherkins, finely chopped

  • Parsley, finely chopped

  • 2 tablespoons of creme fraiche or natural yoghurt (to loosen mix)

  • Salt and pepper to taste

  • Smoked Paprika (to garnish)


Step 1

Shred your smoked fish into small pieces, discarding any skin or bones, and place in a large bowl.

Step 2

Add cream cheese and lemon juice, and stir together to loosen the cream cheese and form a rough mix.

Step 3

Add horseradish cream, mustard, gherkins, parsley, crème fraiche or yoghurt and the salt and pepper, and mix well.

Step 4

Taste the dip, and adjust (if required) with more lemon, horseradish, mustard, crème fraiche or yoghurt, and any seasoning, and mix again to your desired consistency.

Step 5

Place in a dipping bowl, dust smoked paprika over the top, and serve with your favourite vessel - e.g. crusty bread, crackers, oat cakes, or vegetable crudités.

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