A tasty dip with potato dippers – great for tapas. We used smoked kingfish which is delicious.
250g cooked potato flesh, from making the potato skin dippers
¼ cup milk
white pepper, to taste
100g smoked fish, cooked, skinned and flaked
Place potato flesh in a bowl, add milk, salt and pepper and mash until smooth; mix in some olive oil if the mixture is too thick. Add smoked fish and mix well. Place in a dish and serve.
Potato skin dippers
4 baking potatoes
2 Tbsp olive oil
Preheat oven to 220°C.
Prick potatoes with a fork and place in preheated oven. Bake for about 45 minutes until soft.
Remove from the oven, slice potatoes in half, scoop out potato flesh and keep. Slice potato skins lengthways into 4-6 sections.
Place potato skins in a baking dish, drizzle with oil and return to the oven. Roast for 20-30 minutes or until crisp and golden. Remove from the oven and serve with the smoked fish dip.