Smoked Fish Hummus
Photography by 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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.