dicky & debbie.com

I cant believe that I have not put this recipe up yet.  Smoked Fish aka Smoked Kahawai was a revelation for me.  On a recent fishing trip with friends we were discussion my dislike of Kahawai – a very steaky sort of a fish but not in a nice way, not like tuna or kingfish.  My blunt disapproval was met with cries of how I had been missing out and that Kahawai was the best fish to have smoked.  Period.

I was not convinced but we had caught and filleted a few and we took them to the local fishmonger who also ran a small smoking business on the side.  Well!  Instant conversion.  And that was just as a big flake of smoked fish on a cracker.  And that was how we ate the first twenty or so.  But I wanted more, so I came up with this recipe.

Ingredients

1 smoked fish fillet – preferably home smoked Kahawai
1 tub cream cheese
1 tablespoon lemon zest or to taste
1 tablespoon lemon juice or to taste
big pinch of paprika or cayenne to taste
pinch salt and black pepper
handful chopped parsley
optional few minced capers

Method

Check the fish fillet for bones then put in a small food processor.  Add the remaining ingredients and pulse until combined.

Serve with crackers and a nice Sauvignon Blanc, new world of course.