Smoked fish can sometimes be an acquired taste, but this quick and easy summer dip is sure to convert the pickiest of eaters.
There are no set measurements for this recipe - so tasting along the way is essential to make sure you have the right mix.
Fresh kahawai ready for the smoker.
From marlin to salmon this recipe works with any fish, my favourite being albacore.
You can buy smoked fish from any supermarket but the satisfaction of catching and smoking your own is much better.
Sweet chilli sauce
Step 1 – Strip the meat off the smoked fish of your choice and put into a bowl, making sure there are no bones. (Approximately 500 grams)
Step 2 – Chop up a handle of parsley finely.
Step 3 – Add content into a bowl and add two containers of 250g cream cheese of your choice. (Add one tub before the fish and then one on top - to make for easy mixing)
Step 4 – This is when the tasting comes into play, squeeze half a lemon and add sweet chilli sauce - tasting along the way.
Step 5 – You are ready to serve, for better flavour refrigerate for couple of hours or over night.