A covid lockdown favourite! This Beer Bread and Smoked Fish Dip combo is the perfect hearty, calorie-packed duo. The bread, made with a Sawmill Brewery Pilsner, is cheesy and soft with a slight crunch on the outside. Paired with a rich, creamy smoked fish dip, this is the ultimate snack or party dish.
Ingredients
For the Beer Bread
- 1 cup self-raising flour
- 1 tsp salt
- 2 tsp sugar
- 375 ml beer (I used Sawmill Pilsner)
- 1 cup tasty cheese, grated
- 1 thinly sliced red onoin
For the Smoked Fish Dip
- 250 g smoked fish (e.g., trevally)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 small red onion, finely chopped
- 1 salt & pepper to taste
- 1 lemon, zested
- 1 dash Tabasco sauce (or to your liking)
- 1/4 cup panko breadcrumbs
- 1/4 cup tasty cheese, grated (for topping)
For Serving
- 2 tbsp parsley, chopped
- 1 spring onion, chopped
- 1 fresh chilli, chopped
- 2 tbsp olive oil
Instructions
- Prepare the Bread Batter: In a bowl, combine the self-raising flour, salt, and sugar. Slowly pour in the beer, stirring until it forms a sticky batter. Fold in the grated cheese and sliced onion.
- Bake the Bread: Preheat the oven to 180°C. Scrape the batter into a loaf pan and bake for 40 minutes or until golden and a skewer comes out clean.
- Mix the Dip: In a bowl, combine the sour cream, mayonnaise, red onion, flaked smoked fish, lemon zest, Tabasco, and season with salt and pepper. Transfer to a baking dish.
- Bake the Dip: Top the fish dip mix with panko breadcrumbs and grated cheese. Bake for 15 minutes at 180°C or until golden on top.
- Serve: Slice and toast the beer bread in a griddle pan. Serve with the warm dip, garnished with parsley, spring onion, fresh chilli, and a drizzle of olive oil.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
