Smoked fish dip

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Bea’s Fish Curry Recipe

Bea Bagnall is a self taught chef who loves the challenge of creating a meal that is satisfying and delicious using local fresh produce and fish fresh from their offshore catch of the day.

Her seafood recipes are inspired by 10 years fishing and cooking around the globe and bring tasty, light, family friendly meals to the table.

This smoked fish dip recipe is great with any type of smoked fish, so fill ya boots!

Ingredients:

Bea’s seasoning:

This makes approx 1 ½ Tbsp to be added to main ingredients.

  • 1 Tbsp paprika
  • 1tsp black pepper
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 tsp dried thyme and oregano

Main ingredients:

  • 2 Cups smoked fish – Bea uses kingfish for this dish
  • 2 Tbsp Mayonnaise
  • 4 Tbsp Sour Cream
  • 4 drops Hot sauce
  • 3 drops Worchester sauce
  • 1 Tbsp Red onion finely chopped
  • 1 pinch of Bea’s seasoning

 

Method:

  1. Mix all ingredients together (except the fish)
  2. Gently mix in the smoked fish and refrigerate until ready to use.

 

 

Enjoy with crackers or toasted breads.

About Bea

Bea Bagnall has fished and cooked around the world for the past 10 years with husband Tony Orton. Now they've settled to raise a family in Mangawhai, Northland and host people on fishing trips of a lifetime with Offshore Adventures.

See more recipes from Bea at Offshore Adventures - click here.

Baked fish - FishingAdvisor.co.nz

Bea is a fantastic fisherwoman as well as a great cook.

 

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