Bonfire Smoked Kahawai Dip
Serves 4
Ingredients
- 400 g smoked kahawai, flaked
- 250 g cream cheese
- 100 g sour cream
- 2 tbsp Glasseye Creek Bonfire BBQ Sauce
- 1 lemon
- 2 spring onions, sliced
- 1/3 cup parsley
- Crackers, to serve
Method
1. Check the smoked fish carefully for bones and flake it.
2. Beat cream cheese, sour cream, sauce, lemon zest and juice until smooth. Fold through fish, spring onion and parsley.
3. Taste before adding salt; smoked fish may already be salty.
4. Chill for 30 minutes and serve with crackers.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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