Beer Bread and Smoked Fish Dip

For the bread: Mix in a bowl, 3 cups self-raising flour, 1 Tsp of Salt, and 2 Tsp Sugar + 375ml Beer. (For this one, I used Lion Red, I’ve also made it with Sawmill Pilsner.) Mix into a sticky batter then fold in tasty cheese and thinly sliced onion. Scrape into a loaf pan and bake for 40mins at 180c.

For the dip: I used up some miscellaneous vac-packed fish I had in the freezer for this. I think it was trevally. I did a quick smoke this time, coating it in salt and maple syrup then smoking in my Webber for around 20mins (see my recent smoking post for the full and proper process).

Then, I mixed half a cup of sour cream, half a cup of mayonnaise, finely chopped red onion, the flaked smoked fish, S+P, lemon zest plus a dash of tabasco sauce. Combine all ingredients and scrape into a baking dish. Top with panko crumbs and cheese. Bake for around 15mins at 180c or until golden on top.

I then sliced and toasted my bread in a griddle pan and topped with the dip, parsley, spring onion, chilli, and olive oil