Smoked kahawai dip
Showcasing the best of our kai moana, this smoked kahawai dip is a bowl of absolute deliciousness! Perfect for any occasion and even better for your Matariki feast. This dip connects to the star Waita present in the Matariki cluster. Waita is connected to the food that thrives in our oceans.
Ingredients
Method
Ingredients
- 300g smoked kahawai, or other smoked white fish
- 200g cream cheese, softened
- 150g sour cream
- Zest and juice of 1 lemon
- 1 Tbsp chopped parsley
- Crackers or bread, to serve
Method
- In a bowl, mix together the cream cheese and sour cream, until well combined and creamy.
- Flake the smoked fish into small pieces, then add to the cream cheese and sour cream and mix well until smooth.
- Add the lemon zest, juice and chopped parsley, and stir to combine. Season to taste with salt and pepper.
Tips:
- Serve alongside your favourite crackers or bread.
- Keep refrigerated for up to 4 days in an airtight container.
FAQs:
- How long can you leave this dip out of the refrigerator?
- Due to the perishable dairy products in this recipe, we recommend that you do not consume the dip if it has been sitting out of the refrigerator for more than 2 hours in a warm room.
- How can you tell if your smoked fish is off?
- Majority of the time, how it looks will be a determining factor in identifying fish that have gone past safe consumption time. If it's mouldy, dull in colour, slimy, or starting to turn green, it's time to get rid of it. Also, if it smells sour or just off in any way it is likely spoiled.