Smoked Fish Dip

This smoked fish dip was inspired by Summer and spending time down at a family bach in the Marlborough Sounds. The past Summer the boys spent many evenings chasing Kingfish. After a successful night, a big catch was smoked and portioned into vacuum-packed bags and saved in the freezer for pies, chowders and dips such as this.


It's gluten-free, nut-free and most importantly delicious! A one-bowl wonder you can easily whip up to feed guests and family and friends alike. Serve with buttered toast, grainy crackers or even corn chips.


Pictured below with The Falcon - Lighter Sauvignon Blanc 2021 by Lake Chalice Wines. A wine that is lower in alcohol (9.5%) yet uncompromising in flavour & intensity ♡





Smoked Fish Dip 🌿

  • ~200-250g smoked white fish, flaked (I used kingfish)

  • 250g cream cheese

  • 3-4 gherkins, finely chopped

  • Juice of 1 lemon

  • Freshly cracked black pepper

  • Iodised flaky sea salt

  • Handful fresh dill, finely chopped

  • To serve:

  • Extra fresh dill, finely chopped

  • Chilli flakes


Method:

  1. Combine all of the ingredients in a bowl until well incorporated.

  2. Taste and adjust any seasonings (salt, pepper, lemon...)

  3. Spoon into a serving bowl and top with extra dill + Chilli flakes

  4. Serve with your favourite crackers or slices of toast

  5. Enjoy!



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