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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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.