The Party’s Not Over (Yet)

If you’re anything like us, you’re still making the *post holiday* holiday rounds 😉  It usually takes awhile to work our way through all the various sets of friends and relatives we’re scheduled to see.  As a matter of fact, we’ll be getting together with the last set this weekend, and we’ve been enlisted to bring an hors d’oeuvre.

Pulling out all the stops for one final holiday party!

Pulling out all the stops for one final holiday party!

It’s something that has to travel well plus I don’t have a lot of time to prepare it.  So that leaves out anything stacked, arranged or otherwise overly precious.  Something as easy to make and transport as a cheese ball, but a little more sophisticated.  I’ve got a great recipe for a smoked fish dip that will definitely fill the bill.  You can use whatever smoked fish looks good at the market – salmon, trout, whitefish … and for the hot/horseradish element feel free to use wasabi, classic horseradish or even a few dashes of Tabasco.

Definitely pair this one with a dry white still or sparkling wine.  Bubbles are always nice, and make the dip extra festive!   For something extra special, try First Vine’s Champagne Bernard Mante Extra-Brut ($35).   It has extra elegance and even a bit of earthiness. Its slight acidity allows it to stand up to all kinds of food — a fabulous aperitif or accompaniment to a meal.  And now for the recipe:

Smoked Fish Dip 

8 oz smoked fish, flaked

1 8 oz container sour cream

Juice from 1/2 lemon

1  1/2 TBSP capers, coarsely chopped

1 TBSP horseradish

Mix well, refrigerate for at least an hour, and serve with your favorite crackers

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