Place Aquna onto a tray lined with baking paper and season with salt and pepper. Transfer to the oven and bake for 20-25 minutes, or until the fish is fully opaque and cooked through.¹ Set the Aquna fillets aside to cool completely on the baking sheet.
Once cool, place the Aquna fillets in a large mixing bowl and use two forks to gently flake the fish. Add the whole-egg mayonnaise, horseradish, celery, capers, and parsley. Gently mix to combine.
Add the paprika and season with salt and pepper, to taste.
Transfer the Aquna dip to a bowl and serve with fresh vegetables, crackers or toasted bread
Store leftovers in the refrigerator in an airtight container and consume within 5 days.
Fish that is just cooked and succulent in the centre is delicious for eating straight away. However, for the best dip consistency, we need to remove some of the moisture from the fish.