Georgina Adamson

Made with delicious smoked fish from Zac at Bermagui Meat supply.

250g smoked fish
1 cup each sour cream, cream cheese (I love Tilba), mayonnaise

Place the above in a food processor and blend with juice of one lemon.
When smooth add a few drops of Tabasco, freshly ground salt and pepper.
Finely chop dill and/or chives and fold in.

Serve as a dip with vegetable sticks, crackers, pumpernickel or cucumber
rounds.
Keeps well refrigerated in the fridge for a week.

Happy cooking!