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.
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)
Shred your smoked fish into small pieces, discarding any skin or bones, and place in a large bowl.
Add cream cheese and lemon juice, and stir together to loosen the cream cheese and form a rough mix.
Add horseradish cream, mustard, gherkins, parsley, crème fraiche or yoghurt and the salt and pepper, and mix well.
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.
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.