Smoked Whitefish Dip with Rye Crackers

A creamy and flavorful dip featuring the distinct taste of smoked whitefish, blended with cream cheese, fresh herbs, and a touch of lemon. Perfect for snacking with rye crackers or baguette slices.

Prep Time

15 minutes

Total Time

15 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

8ozSmoked Whitefish(Skin and bones removed, flaked)

£4.50

8ozCream Cheese(Softened to room temperature)

£2.00

2tablespoonsSour Cream(Optional, for added tang)

£0.30

2tablespoonsFresh Dill(Chopped)

£0.75

2tablespoonsFresh Chives(Chopped)

£0.75

1tablespoonLemon Juice(Freshly squeezed)

£0.20

0.3teaspoonBlack Pepper(Freshly ground, to taste)

£0.05

1boxRye Crackers(For serving)

£1.75

1loafBaguette Slices(Toasted, for serving (optional))

£1.50

Total Cost

£11.80

£1.97 per serving

Instructions

1.
In a food processor or a mixing bowl, combine the softened cream cheese, sour cream (if using), smoked whitefish, dill, chives, and lemon juice.
2.
Pulse or mix until well combined and relatively smooth. Avoid over-processing to maintain some texture.
3.
Season with black pepper to taste. Adjust lemon juice if needed.
4.
Transfer the dip to a serving bowl.
5.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6.
Serve chilled with rye crackers or toasted baguette slices.

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My Notes

Nutrition Information

Nutrition per serving (120g)

450 kcal / 1883 kJ

Carbs

30g

12% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce.

If you prefer a chunkier dip, mix the ingredients by hand instead of using a food processor.

Garnish with a sprig of dill or a sprinkle of chives before serving for a more appealing presentation.

The dip can be made a day ahead and stored in the refrigerator.

If you don't have fresh herbs, you can substitute dried, but use about half the amount.

For a richer flavor, try using smoked whitefish pate instead of flaked whitefish.

Cooking Equipment

Food processor or mixing bowl

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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