Smoked Fish Hummus
Photography Aaron McLean.
This is always on the list when whipping up mezze for friends. Hot smoked salmon can replace the white smoked fish if desired.
INGREDIENTS
Hummus
250 grams moist smoked fish, skin and bones removed
¾ cup cannellini beans (½ of a 400 gram tin)
1 tablespoon tahini
1 tablespoon horseradish sauce
zest 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and ground pepper
To serve
olive oil to drizzle
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped parsley or dill
METHOD
Place all the ingredients in a food processor and blend until smooth. Season generously with salt and pepper and add more lemon juice if needed.
To serve: Spread on a serving plate and drizzle over a little oil. Combine the almonds and parsley or dill and scatter over the top. 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.