Smoked Gemfish
Hot Olive Dip

A decadent & warming dip to be shared with friends.

Recipe and photography by Sally Cameron.

olive dip

Serves 8 | Preparation time: 10mins | Cooking time: 20mins


200g ahiaTM freshly smoked gemfish
1 cup green stuffed olives, sliced
1 cup chopped artichoke hearts
150g parmesan cheese, grated
1/2 cup crème fraiche
1 cup mayonnaise
2 cloves garlic, crushed
150g baby spinach
To serve, bread sticks, crackers


Preheat the oven to 160°C fan bake. Grease a 2 litre heavy based serving dish with a little melted butter.

Remove the ahiaTM freshly smoked gemfish from the packaging and allow to rest at room temperature for 5 minutes.

Combine the green olives, artichokes, half of the Parmesan cheese, crème fraiche, mayonnaise, garlic and spinach leaves together in a bowl, and mix well.

Flake the smoked fish using a fork to break the pieces apart. Add to the mix and stir in. Season to taste with salt and freshly ground black pepper.

Sprinkle over the remaining Parmesan cheese. Bake in oven for 20 minutes until the dip is golden on top. Serve while hot with crusty bread sticks or crackers of choice.