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
Keeps well refrigerated in the fridge for a week.