POTTED SMOKED FISH

This tasty, fishy spread is a great make-ahead dish for company. If you can find it, do include the smoked butter – it really adds to the depth of flavour. We used Whitestone manuka-smoked butter.

225g butter, melted (or 150g regular butter and 75g smoked butter)

500g flaked smoked fish (snapper, kahawai, king fish, hoki or mullet all work well)

½ cup sour cream

3 tsp horseradish

1 tbsp capers, drained well and coarsely chopped, plus extra for garnish

1 lemon, juice and finely grated zest, plus a little extra zest for garnish

1 tbsp chopped chives, plus extra for garnish

Toasted bread or crackers for serving

Place melted butter(s), smoked fish, sour cream, horseradish, capers, lemon juice, zest and chives in a bowl and mix well. Season with flaky sea salt and freshly ground black pepper.

Divide mixture between 6 serving dishes, cover and refrigerate until set. Remove potted fish from fridge 15 minutes before serving. Garnish with extra capers and lemon zest and accompany with fingers of toasted bread or some sturdy crackers. Makes 6 x ½ cup portions