Sometimes you just need a quick put-together and this ticks all the boxes.
Serves: 2-3
INGREDIENTS
200 grams hot smoked salmon, skin removed (see Cook’s note)
150 grams cream cheese, at room temperature
2 tablespoons horseradish sauce, or more to taste
finely grated zest 1 lemon
sea salt and ground pepper
small handful dill, roughly chopped
METHOD
Gently pull the salmon apart with two forks and set aside.
Beat the cream cheese well to lighten it in texture then stir in enough horseradish to taste, along with the lemon zest. Season generously with salt and pepper then stir through the salmon and most of the dill, leaving it with some texture. Chill if you like a firmer texture.
Serve with crispbreads, crackers or crusty sourdough along with a bowl of cornichons and sprinkled with the remaining dill.
Cooks note: You can substitute smoked fish for the salmon
Drink match: Finery Cocktails
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.