Just spread this on everything: bread, crackers, toast, everything!

Ingredients:

  • Equal parts smoked Yellowfin and cream cheese
  • 4 freshly squeezed limes
  • Lime chilli rub (adjust to taste)
  • ¼ cup warm water

Method:

  • Combine smoked fish and cream cheese in a bowl or mixer.
  • Add lime juice and a shake of  “The Four Sauceman” lime chilli rub. Adjust the amount to your flavour preference.
  • Blend in warm water until smooth. (add or use less water to get the desired consistency).
  • Serve with crackers, toasted bread, or fresh bread, along with your favourite pickles (bread and butter pickles work great).

MEET THE CHEF

Paul Patterson is a prominent NZ chef based in Ōhope, where he runs his restaurant, Fisherman's Wharf. After years abroad honing his skills in Paris, he has returned home to pursue his passion for cooking, hunting, and fishing. He is known for his expertise in American-style BBQ, outdoor cooking, and fresh bistro-style flavours.

@SMOKEDANDSEA

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