TRIO OF DIPS

You just can't beat homemade dips for quality, flavour and freshness. They only take minutes to whip up and you'll be the most popular guest at the party!

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Hot smoked trout dip

MAKES 1½ CUPS PREP TIME 10 MINUTES

350g hot-smoked rainbow trout, skin and bones discarded, flesh flaked

300g crème fraîche (or sour cream)

¼ cup finely chopped chives, plus extra to serve

3 teaspoons lemon juice, or to taste

1-2 teaspoons finely grated fresh horseradish caviar or salmon roe, to serve

Mix flaked smoked trout, crème fraîche and chives in a bowl and season to taste with lemon juice, horseradish, sea salt flakes and freshly ground black pepper. Top with roe and chives.