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
Extra fresh dill, finely chopped
Combine all of the ingredients in a bowl until well incorporated.
Taste and adjust any seasonings (salt, pepper, lemon...)
Spoon into a serving bowl and top with extra dill + Chilli flakes
Serve with your favourite crackers or slices of toast