Ingredients

250 g dry cured, cold smoked fish.  Skin off. 

250 g fresh Sandon River Pipis (or scallops)

100g Cured cold Mackerel, (or other smoked fish)

optional: 50g of Marlin Ham (extra cured, double smoked!)  or 2 rashes of bacon

1/3 cup flour

½ stick of butter

3 carrots, sliced

3 potatoes, boiled and cut into chunks

1 brown onion, diced

1 1/4 cups milk

Dollop thick cream

Olive oil

Dill or parsley

¼ cup chicken stock

Warm crusty sourdough, buttered

Course cracked pepper

Flaked salt

Method

Brown the onions and carrot in a pot with butter or olive oil

Add rest of butter and melt, till starts bubbling

Dump in the flour and stir in quickly till it’s a smooth paste

Pour the milk, stirring vigorously to remove any lumps

Pour chicken stock and dollop cream and stir

Add pre cooked potatoes

Now, place lumps of smoked mackerel, pipis and chunks of fish ham (bacon) and stir for a couple of minutes

Add a few peeled jumbo king prawns as you serve each bowl if you’re trying to impress!

To be honest, if you’ve caught, cured, smoked and cooked this, you’ve already done more than enough to impress! Epic!