Use a lightly smoked fish to whip up this spectacularly easy and zesty lemon and horseradish dip.
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
olive oil, extra dill and lemon zest
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.