Smoked Fish Dip

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.
  • Eat and enjoy!