Smoked Kahawai Dip

A creamy, smoky, and fresh fish dip that is incredibly easy to make. Perfect for using up leftover smoked fish or as a delicious, shareable starter. We used Kahawai but this also works brilliantly with any smoked fish like trout, mackerel, or haddock.

Serves: 4-6 as a starter
Cost: $8 NZD (approx.)
Time: 20 minutes

Ingredients

• 400g smoked kahawai (or any smoked fish), skin and bones removed

• 1 small potato, peeled and diced

• 5 tbsp plain yogurt

• 1 fresh garlic, finely chopped (or 1 tsp grated garlic)

• fresh mint, finely chopped (or any fresh herb you like)

• Zest and juice of 1 lemon

• Salt and pepper, to taste

Method

1. Boil the diced potato in salted water until very tender. Drain well.

2. While the potato cooks, flake the smoked fish, checking carefully for any small bones.

3. In a bowl, combine the flaked fish, hot boiled potato, and yogurt. Mash together with a fork until well combined but still textured.

4. Stir in the chopped garlic, fresh mint, and lemon zest and juice.

5. Season to taste with salt and pepper (be careful with salt as the fish is already salty).

6. Chill for 30 minutes to let the flavours meld, or serve immediately.

Tips

• Fish options: This works brilliantly with any smoked fish like trout, mackerel, or haddock.

• Texture: For a smoother dip, you can blend all the ingredients in a food processor.

• Make ahead: This dip can be made a day in advance and tastes even better after the flavours have had time to develop.

• Serving suggestion: Serve with toasted grainy bread (like Vogel's), crackers, or crunchy vegetable sticks.

• Add-ins: Feel free to add a spoonful of horseradish or a pinch of cayenne pepper for an extra kick.