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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.