Smoked Fish, Egg and Caper Dip

, from Issue #34. September, 2015
Photography by Aaron McLean.
Smoked Fish, Egg and Caper Dip

Use good quality bread for this dip or it will be heavy instead of light in texture.


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


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