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 called Dubliner.
Key Ingredients
- Smoked trout: If we can find it, we like to make this dish with smoked trout or haddock because their flavors are on the mild side. Smoked salmon however, is much easier to locate and makes an acceptable substitute but you’ll need to reduce the quantity slightly so it doesn’t overpower the flavor of the cheese.
- 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.
- Chopped tomatoes: Bits of chopped plum tomato add a bit of acidity as well as color and texture to this dip without being a dominant flavor.
- Fresh chives: Some snipped fresh chives add both color a subtle earthiness that really works with the smoke flavor of the fish.
How to Make Smoked Fish Dip
- Sauté the minced garlic in butter, add flour and until smooth and golden.
- Gradually whisk in whole milk until smooth, then add the grated cheese in small batches, making sure the last addition is blended before adding more.
- Stir in the diced tomatoes, smoked fish and fresh chives, and season to taste with salt and pepper.
- Transfer to a crock and serve immediately with slices of toasted baguette.
Serving Suggestions
We like to serve this with lightly toasted slices of French-style baguette, but crackers are a perfect choice as well. A plain variety like water crackers works best.
Drink pairings are a little bit complicated. 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.
It’s best to keep the drink choices light. For wine, offer your guests either an unoaked Chardonnay, dry Riesling, or Sauvignon Blanc. For beer lovers, keep it simple with a pale ale or lager.
More Hot Dip Recipes
Smoked Fish and Dubliner Cheese Dip
Ingredients
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup coarsely grated Dubliner cheese
- 2 medium plum tomatoes, seeded and diced (1/4-inch)
- 3 ounces smoked trout (or salmon), chopped
- 1-1/2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper
- Toasted baguette slices or crackers, for serving
Instructions
- 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.
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