Smoked Fish, Egg and Caper Dip
Photography Aaron McLean.
Use good quality bread for this dip or it will be heavy instead of light in texture.
INGREDIENTS
2 cups ripped pieces sourdough bread, crusts removed
1 cup cold water
250 grams moist smoked fish
2 eggs, hardboiled, peeled and finely chopped
2 tablespoons capers, chopped
2 teaspoons chopped French tarragon or mint
1 tablespoon Dijon mustard
finely grated zest and juice 1 large lemon
½ cup sour cream
sea salt and freshly ground pepper
METHOD
Soak the bread in the water for 10 minutes. Lift out small amounts of bread and squeeze out all the water. The texture of the bread should be light, not a heavy, dense mass of dough. Place in a bowl. Remove the skin, bones and any blood line from the fish and flake the flesh into small pieces. Add to the bread with the remaining ingredients and combine with a fork. Season and transfer to a serving bowl. Makes about 1½ cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.