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 1½ cups 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, patted dry with paper towels, thinly sliced and chopped 2 Tbsp chopped preserved lemon rind, plus a little extra cut into strips for garnishing 1 Tbsp capers, drained, patted dry 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.