Smoked Fish and Dubliner Cheese Dip

Dubliner is an aged, cow’s milk cheese imported from Ireland. Similar to cheddar in texture, it has a slightly sharp flavor with an added nutty quality, melts beautifully and balances the smoked fish in this flavorful dip perfectly.

Smoked Fish and Dubliner Cheese Dip

Smoked Fish and Dubliner Cheese Dip

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Served with lightly-toasted rounds of baguette, this creamy blend of smooth-melting Dubliner cheese and smoked fish (haddock, cod, trout or salmon) makes a uniquely delicious appetizer.


  • 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, cod, salmon or trout, chopped
  • 1-1/2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper
  • Slices of lightly toasted baguette


  1. 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.
  2. 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.
  3. 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.