Kina Dip With Salted Potato Chips

Food and recipe styling Martin Bosley
Photography Amber-Jayne Bain

	KINA DIP
	2 kina, roe removed, or about 150g drained kina roe (obtain kina live or in pots from sunzkina.co.nz)
	250g crème fraîche or sour cream
	zest and juice of 1 lemon
	1 bunch of chives, finely chopped
	1 teaspoon horseradish cream
	a splash of Worcestershire sauce
	SALTED POTATO CHIPS
	500g Agria potatoes
	150ml apple cider vinegar
	neutral oil, for frying
	good flaky sea salt

1.	KINA DIP
2.	Place about two-thirds of the kina roe and the crème fraiche into a food processor and blitz until smooth.
3.	Add the lemon zest and juice, chives, horseradish cream and Worcestershire sauce.
4.	Wipe the sides of the bowl down and blitz again until well combined.
5.	Finely chop the remaining kina roe and fold it through the dip by hand. This keeps a little texture and gives the occasional hit of pure kina flavour.
6.	Season lightly with salt and black pepper.
7.	Transfer to a bowl and refrigerate for about 30 minutes to allow the flavours to settle and the dip to firm slightly.
8.	SALTED POTATO CHIPS
9.	Wash and slice the potatoes about 3mm thick, preferably using a mandolin, Japanese slicer or the cucumber slicing blade of a grater.
10.	Rinse several times in cold water until the water runs clear, then cover with fresh water and the apple cider vinegar.
11.	Leave to soak for about 30 minutes.
12.	Heat a deep fryer or a large heavy pan with oil to 160°C.
13.	Drain the potatoes and dry thoroughly on a clean tea towel.
14.	Fry in batches until crisp and pale gold, then drain on kitchen paper and season while still warm.
15.	These will keep happily in an airtight container for a day or two, though they rarely last that long.