This smoked fish dip is delicious and oh-so-simple. Serve the dip on fresh bread, with crackers, or crunchy vegetable sticks. We’ve served the dip here on freshly toasted baguette with thinly sliced fresh cucumber – which we highly recommend. It’s also delicious as a spread in sandwiches, or as a side. Use the Zany Zeus cream cheese we stock in-store in Dunedin and Queenstown to really take it to the next level.
Use: any smoked fish you like. Kingfish, Warehou, Mackerel, Hoki or Salmon are good options. We stock a wide variety in-store, and a couple of great options online.
150g Smoked Fish
150g Cream Cheese (we use Zany Zeus)
75g Sour Cream (we use Lewis Rd)
1 Tbsp fresh Chives, chopped
1 tsp fresh Dill, chopped (optional)
½ tsp Smoked Paprika
1 tsp Dijon Mustard
Fresh Lemon Juice, to taste
Freshly Cracked Pepper
Flakey Sea Salt
Remove and discard any skin from the smoked fish.
Add the smoked fish, cream cheese and sour cream to a food processor or blender and blitz for 20 seconds, or until well combined.
Scrape down the sides and add the fresh herbs, paprika, mustard and lemon juice to the mix. Blend again to your desired consistency.
Season to taste with salt and pepper. Smoked fish can often be naturally salty, so you might like to go easy on the salt.