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Smoked fish dip

This is a very slightly adapted version of a recipe I originally created for the NZ Herald (available here on bite:

250g cream cheese (I used zany zeus, it’s the best) 

200g (approx) smoked white fish (I used warahou)

2 gherkins, chopped

1 red chilli, de-seeded and finely chopped

Small bunch of fresh dill, chopped

Juice of one lemon (and more to taste) 

Sea salt and a little pepper

Combine all ingredients in a bowl and mix with a fork. Taste and adjust seasoning as necessary. Serve on a platter with crackers or toast, or on cucumber rounds for a canapé (garnish with lemon juice and dill and sea salt)