Smoked Fish Dip with Dubliner Cheese
This creamy smoked fish dip is a deliciously unique appetizer made with extra-melty Dubliner cheese and served on toasted baguette rounds.
This is an easy-to-make hot appetizer inspired by a dish that was on the menu at the Raglan Road™ Irish Pub in Disney Springs (Orlando) when they first opened some years ago.
It’s a uniquely flavored, creamy concoction that combines smoked fish, diced fresh tomatoes, and a cheddar-style cheese from Ireland.
- Dubliner® cheese: Dubliner® cheese is the perfect choice for this dip because it melts beautifully and balances the flavor of the fish just perfectly. It’s an aged, cow’s milk cheese imported from Ireland by Kerrygold USA. Similar to cheddar in texture, it has a slightly sharp flavor with an added nutty quality.
- Smoked fish: If we can find it, we like to make this dish with either smoked haddock or trout because their flavors are mild. Smoked salmon however, is much easier to locate and makes a perfectly delicious substitute.
- Chopped tomatoes: Bits of chopped plum tomato add a bit of color and some texture to this dip without being an overpowering flavor.
- Fresh chives: Some snipped fresh chives add both color a subtle earthiness that really works with the smoke flavor of the fish.
What to drink with smoked fish dip
If you were to serve Dubliner® cheese on its own, you’d want to pair it with a full-bodied red wine or a robust beer like Guinness stout, but the addition of the smoked fish changes those recommendations quite a bit.
For wine drinkers, offer an oaky Chardonnay, dry Riesling, or Sauvignon Blanc. For beer lovers, keep it light with a pale ale or lager.
More hot dip recipes:
- Cauliflower & Blue Cheese Dip
- Warm Crab Dip
- Buffalo Chicken Dip
- Cheesy Bacon Dip (from Brown Eyed Baker)
Smoked Fish and Dubliner Cheese Dip
- 2 tablespoons butter
- 1 clove garlic
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup Dubliner cheese, coarsely grated
- 2 medium plum tomatoes, seeded and cut into 1/4-inch dice
- 3 ounces smoked haddock, trout, or salmon, chopped
- 1-1/2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper
- Slices of lightly toasted baguette
- Melt the butter in a saucepan over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the flour and continue cooking, stirring continually, until smooth and pale golden in color, 2 to 3 minutes.
- Whisk in the milk gradually, cooking until smooth and well blended, then add the cheese, 1/4 cup at a time, making sure the last addition is blended before adding more.
- Stir in the tomatoes, smoked fish and chives, season to taste with salt and pepper and cook for 1 minute longer, stirring constantly. Transfer to a crock and serve immediately with slices of toasted baguette.