Name: Smoked Fish, Egg and Caper Dip
Ingredients: 2 cups ripped pieces sourdough bread, crusts removed; 1 cup cold water; 250 grams moist smoked fish; 2 eggs, hardboiled, peeled and finely chopped; 2 tablespoons capers, chopped; 2 teaspoons chopped French tarragon or mint; 1 tablespoon Dijon mustard; finely grated zest and juice 1 large lemon; ½ cup sour cream; sea salt and freshly ground pepper

1

Soak the bread in the water for 10 minutes. Lift out small amounts of bread and squeeze out all the water. The texture of the bread should be light, not a heavy, dense mass of dough. Place in a bowl.

2

Remove the skin, bones and any blood line from the fish and flake the flesh into small pieces.

3

Add to the bread with the remaining ingredients and combine with a fork.

4

Season and transfer to a serving bowl.