200-300g Coromandel Smoked Kahawai (one large fillet)
250g Sour Cream
Juice of one Lemon
1 T Capers, finely chopped
1 tsp Dijon Mustard
1Small Red Onion, finely chopped
3 T Parsley, finely chopped
Salt and Pepper to taste

Method:
Remove skin from Kahawai, and loosely break up fillet into a bowl then mix with other ingredients free project planning software.
Serve with our Ringawera Lavash, or try the dip on toasted Ringawera Ciabatta