Smoked Fish with Horseradish and Dill
Photography Aaron McLean.
Use a lightly smoked fish to whip up this spectacularly easy and zesty lemon and horseradish dip.
INGREDIENTS
400 grams moist white smoked fish
¾ cup sour cream
1 clove garlic, crushed
1 tablespoon horseradish sauce
2 tablespoons chopped dill
2 tablespoons lemon juice (remove the zest first)
sea salt and freshly ground pepper
To garnish
olive oil, extra dill and lemon zest
METHOD
Remove all the bones and skin from the fish and place the flesh in a food processor with all the remaining ingredients. Season and blend until smooth, adding more lemon juice if needed.
To serve: Transfer to a serving bowl and drizzle with a little olive oil and scatter with dill and the lemon zest. 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.