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
olive oil to drizzle
¼ cup tamari roasted almonds, chopped
2 tablespoons chopped parsley or dill
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.