Smoked fish dip with potato skins recipe

Recipe: Smoked fish dip with potato skins

3 minutes to read

Recipe by, a not-for-profit organization


Difficulty: Easy

Ready In: 1 hour

Serves: 4


Smoked Fish Dip

  • 250g cooked potato flesh, from making the potato skin dippers
  • ¼ cup milk
  • pinch salt
  • white pepper, to taste
  • olive oil
  • 100g smoked fish, cooked, skinned and flaked

Potato Skins

  • 4 baking potatoes
  • 2 Tbsp olive oil


  1. Preheat oven to 220°C.
  2. Prick potatoes with a fork and place in preheated oven. Bake for about 45 minutes until soft.
  3. Remove from the oven, slice potatoes in half, scoop out potato flesh and keep. Slice potato skins lengthways into 4-6 sections.
  4. Place potato skins in a baking dish, drizzle with oil and return to the oven. Roast for 20-30 minutes or until crisp and golden. Remove from the oven and serve with the smoked fish dip.
  5. Place potato flesh in a bowl, add milk, salt and pepper and mash until smooth; mix in some olive oil if the mixture is too thick. Add smoked fish and mix well. Place in a dish and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Total fat16.44g
– sugars3.18g

Our bodies need vitamin D to absorb calcium and maintain healthy bone structure and density.

Fish is a good source of vitamin Dwhich is the form that can bind better with its receptor. This means that vitamin D is more bioavailable within the body so its levels can be maintained for longer. 

If you would like to learn more about the different food sources of vitamin D that you can incorporate into your daily meals please check out Vitamin D: The sunshine hormone for stronger bones.

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