Steps
- Preheat oven to 160°C/140°C fan-forced.
- Remove and discard skin and bones from the fillets. Using a fork, flake into small pieces.
- Using an electric mixer, beat cream cheese, yoghurt, horseradish, and lemon juice on low speed until the mixture is smooth and combined. Fold in the flaked fillets, dill, and chives. Season with salt and pepper. Cover with plastic wrap and refrigerate.
- Meanwhile, place bread, in batches, in a toaster and toast until golden. Using a serrated knife, remove the crust from each slice. Carefully cut through the center of each slice horizontally to form 2 thin slices. Cut each slice into 4 triangles, making a total of 32 triangles. Place triangles, untoasted-side up, on a large baking tray. Bake for 8 to 10 minutes or until golden and crisp. Set aside to cool.
- Sprinkle dip with gherkin and onion. Top with dill sprigs and lemon zest. Serve with Melba toasts.