Dig the dip: smoked fish pate

• Ingredients
• • • Whip together
    • Tub cream cheese
    • Tub sour cream
  • • Add
    • Jar of capers more or less – chopped
    • Lemon juice – enough to make it the consistency you want
    • Salt and pepper
    • Couple of spring onions – finely chopped
    • Red onion – finely chopped
    • Two chilli’s – or use chilli sauce if you want milder
    • Parsley optional
    • 750g smoked marlin, tuna, kahawhai, kingfish, trout – whatever you've smoked!

• Food
• Recipe

With newfound barbeque smoking skills honed, what better way to feast on ocean’s bounty than by whipping and dipping your favourite smoked fish.

A special thanks to the great team at Lobell Construction for sharing their fool-proof smoked fish pate recipe with us. This Waikato crew aren’t just keen trout and marlin fishermen, they are seasoned fish smoking experts too – so we know we’re onto a winner!

Instructions

1. Process all together or add fish at the end to get a chunkier texture.
2. Chill in fridge and enjoy with crackers, dips, bread, stir through pasta, potatoes – whatever tickles your fancy!