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.Print
Smoked Fish and Dubliner Cheese Dip
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 to 6 servings
- 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
- 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.