Big Fish

3 mackerel or tailor fillets smoked 100g cream cheese 150g crème fraiche ¼ cup horseradish Finely chopped dill Lemon juice. Keep half of one fillet aside – place all other ingredients in food processor and blend til smooth. Stir thru crumbled remaining fillet Serve on dark rye or crackers w sliced gherkin

If you are one of the millions of fishers locked down in NSW you will hear about some great fishing craft ideas from our Sydney gurus Peter Le Blang and Craig McGill. Peter shares his amazing metal working skills in crafting a high quality fishing knife from scratch and Craig takes us through the D.I.Y. fun of Luderick angling.