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!