Have You Made Smoked Fish Dip Before?Back «
25 July 2016
We're enjoying something of a heatwave here in the UK at the moment (more than five days of hot weather in a row - fabulous!), so no doubt you're all breaking out the barbecues and thoroughly enjoying the sunshine. If so, why don't you mix it all up a little bit and make some kind of smoked fish dip to serve alongside your pork belly, sausages and hot dogs this summer?
A lot of people are uneasy about cooking with fish, believing that it's quite difficult to get right but actually that couldn't be further from the truth. If you want an easy fish recipe to get going with, however, a smoked fish dip using smoked trout, salmon, mackrel or other fish of your choosing is a really brilliant place to start.
For an easy recipe to get started with, simply shred your smoked fish so you know there are no bones in there, then whip up some mayonnaise, cream cheese and sour cream in a food processor. Add in some spring onions and give it another whizz in the processor, season with salt and pepper, and then stir in your smoked fish. Serve with some chopped red onion, lemon wedges, tortilla chips or some tabasco sauce - depending on what your personal preferences are! It might actually be worth leaving the salt seasoning to the end as your smoked fish might be quite salty itself, and you don't want to over-season it.
Don't be fooled, however, into thinking that you'll have any fish dip left over! It would be a good idea to make more than you think you need because it's going to be a seriously popular BBQ option. People will be clamouring for your recipe so take some time to perfect it before you invite people round.
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