This is easy to make and has plenty of punch thanks to all the seasonings. It can be made a day ahead and kept covered and refrigerated.
Half a smoked meaty fish (about 500-600g/about 1 pound) to provide approximately 1 generous cup flaked fish
¼ cup sour cream
¼ cup mayonnaise
¼ tsp flaky sea salt
Freshly ground black pepper to taste
½ tsp freshly ground coriander seeds, optional
Finely grated zest of 1 lemon
1 Tbsp lemon juice
1 Tbsp chopped parsley, plus extra leaves for garnish
1 Tbsp snipped chives, plus extra for garnishing
1 dill pickle, mopped with paper towels and thinly sliced
2 Tbsp chopped preserved lemon rind, plus a little extra cut into strips for garnishing
1 Tbsp capers, drained, mopped with paper towels and chopped
Thinly sliced toasted pide or crackers, for serving
1 Remove smoked fish from the bones and flake, discarding skin and bones.
2 Mix all the remaining ingredients together, reserving a little preserved lemon rind and snipped chives, then add the fish and lightly blend together. Chill until required.
3 Transfer to a serving bowl and garnish with preserved lemon rind, snipped chives and roughly chopped parsley. Serve with thinly sliced toasted pide or crackers.