Ingredients

250 g dry cured, cold smoked fish.  Skin off.  This is perfect for the tail and belly pieces which are a bit saltier and smokier, and really add a depth of flavor 

200 to 250 g Macadamia nuts (or roasted cashews are great too)

½ cup olive oil – be very generous with this, you may have to add more to get a creamy consistency in the blender

1-2 lemons juiced – be very generous with the lemon juice to get the consistency and a tangy freshness

Options – ½ an avocado, crème fresh, can also be great to make it creamy and smoother (Note: the dip will not keep in the fridge well if you add this)

Tip. A small piece of fish will make a lot of dip, and it will keep for many days in the fridge! This dip makes an incredible pasta sauce, accompanied with a few fresh ingredients and herbs. Unreal!